Wonderfully simple old fashion soup packed with great taste and good for you too. A wonderful fall or winter meal for just the two of you (with leftovers) or the family.
Editor Note: Originally published October 11, 2011. I have updated the text and re-edited and supplemented the photos. This was my favorite soup as a child, and this is a wonderful rendition.
This is a modification of a recipe from our favorite cookbook from 1972. Yep, it is in bad shape, but all the recipes still work great. They are simple and cover almost anything you want in “everyday cooking.” I recently eBayed a second copy.
Basically, you brown the meat. Braise it in spiced beef broth for several hours then add the veggies and simmer until tender. Not that hard.
This is the fourth soup in my “Week of Soups.” Another classic soup.
Pre-Week of Soup Recipes
Week of Soups Recipes
My Rating
Exceptional taste with the tomato base. The only drawback is the cooking time, but if you want great soup, you usually pay the price in cooking time. But the actual work is minimal. I promised simple, not fast.
Recipe Notes for Vegetable Beef Soup
I’m a little lazy and just bought pre-cut “stew meat” at Sam’s. You could just trim up a beef roast into 1-inch cubes. Chuck roast trimmed, or something like a sirloin tip roast would be good.
I left the Marjoram in the recipe. It is a cousin of oregano but not as strong. It was a common spice years ago but not seen much anymore. Recommended substitutes include half the volume of oregano, sage or thyme. But really to me, they are not the same. There is very little marjoram in this recipe, and I would just skip it if you don’t have it or bump up the thyme a little if you like thyme.
How About Making it Barley Beef Soup?
So easy. Toss in about 1/3 – 1/2 cup of uncooked barley at the beginning of the recipe. The barley will be tender. If you like your barley a little firmer, put with the veggies.
Trim and prep 2 pounds of stew meat. Cut your own or just buy it. Heat a large pot over medium-high heat with a teaspoon of oil. Add the beef and cook until well browned, about 10 minutes.
Add 32 oz of beef broth.
Add spices:1 bay leaf, 5 peppercorns, 1 teaspoon salt, 1/4 teaspoon thyme and 1/4 teaspoon marjoram.
Cover and simmer until the beef is “fork tender.” 2-3 hours depending on your beef.
Prep your veggies. 1 medium onion chopped. 1 large carrot peeled and cut into 1/4 inch slices. 1/2 lb green beans cut into 3/4 inch pieces (sub frozen if you want). 1 stick of celery cut into 1/2 inch pieces.
Add to beef along with one 15 oz can of diced tomatoes including the liquid. Simmer covered until carrots are tender. About 60-90 minutes.
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| Servings | Prep Time |
| 6 servings | 15 minutes |
| Cook Time |
| 240 minutes |
|
|
| Wonderfully simple old fashion soup packed with great taste and good for you too. A wonderful fall or winter meal for just the two of you (with leftovers) or for the family.
|
- 2 pounds Stew Beef or chuck roast
- 32 oz beef broth
- 15 oz diced tomatoes
- 1 bay leaf
- 5 peppercorns
- 1 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram seen notes
- 1 onion medium chopped
- 1 carrot large
- 1/2 lb green beans cut into 3/4 inch pieces
- 1 stalk celery
- Trim and prep 2 pounds of stew meat. Cut your own or just buy it. Heat a large pot over medium-high heat with a teaspoon of oil. Add the beef and cook until well browned, about 10 minutes.
- Add 32 oz of beef broth. Add spices:1 bay leaf, 5 peppercorns, 1 teaspoon salt, 1/4 teaspoon thyme and 1/4 teaspoon marjoram.
- Cover and simmer until the beef is “fork tender”. 2-3 hours depending on your beef.
- Prep your veggies. 1 medium onion chopped. 1 large carrot peeled and cut into 1/4 inch slices. 1/2 lb green beans cut into 3/4 inch pieces (substitute frozen if you want). 1 stick of celery cut into 1/2 inch pieces.
- Add to beef along with one 15 oz can of diced tomatoes including the liquid. Simmer covered until carrots are tender. About 60-90 minutes.
How About Making it Barley Beef Soup?
Toss in about 1/3 - 1/2 cup of uncooked barley at the beginning of the recipe. The barley will be tender. If you like your barley a little firmer, put with the veggies.
Marjoram is a cousin of oregano but not as strong. It was a common spice years ago but not seen much anymore. Recommended substitutes include half the volume of oregano, sage or thyme. But really to me, they are not the same. There is very little marjoram in this recipe, and I would just skip it if you don't have it or bump up the thyme a little if you like thyme.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
January 10, 2018
Dorothy E
Made you veg. Beef soup today. It was delicious! Easy to follow step by step instructions, and I liked how you gave suggestions re: adding barley and if you did not have marjoram.
DrDan
Hi Dorothy,
Sorry for the delayed response.
The barley can be added. I have a beef barley crockpot soup that is this recipe modified. https://www.101cookingfortwo.com/hearty-beef-barley-soup-a-la-crock-pot/
The marjoram definately identifies this recipe as an old timer. You can sub in oregano or skip it.
Thanks for the note.
Dan
Petrine
My daughter just had an operation so I am taking her this soup with tomatoes and cabbage. So yummy. Can’t wait.
DrDan
I hope she is doing well. Good luck with the soup, it is our go-to recipe.
Dan
Colleen Boothe
Have been looking for this recipe for years, ever since i lost my cookbook in a move. Did add a little cabbage and a cut up potato.
My favorite veggie and beef soup.
Laura
Oh man this recipe looks good… it looks just like the beef soup my late grandmother would make for me when I came home from school and stayed at their house until my parents got off work. The tomato does it. I haven’t made this, even though I have been making a similar beef stew with no tomatoes for years. Thanks for the recipe inspiration! Definitely putting this on the to do list very soon!
Cindy D.
Made this soup a few weeks ago by the recipe. The next time I make, will add extra beef broth with chopped vegs. Tasty and filling. Served with my southern cornbread. Plan to make again this weekend.
Meredith L. Eason
Thanks for your article. I had to add a new food for my family.
Tawn
I have that cookbook and it looks just like that! Going to try this recipe today…sounds like a great dinner for a cold day, like today.
DrDan
Mine is looking a lot worse the last few years… I’m considering eBay. I get some of my best recipes for that book.
DrDan
dave
i used your recipe however i figured i would do a little adding two it , i love cabbage so got a small head chopped it up threw it in the pot onion the celery i allso added two cans of diced tomatoes and 2 more cups of beef broth i allso added a 1 lb bag of frozen soup veggies . i may have wrecked this recipe but will will see allso got a can of tomatoe paste just in case its too watery my dad used to put parsnips in his and this was very good . we called it dragin it threw the garden . well i either screwed it up or it will be good i will let you know . i think the recipe should be a winner in it self thank you for the basics my mom and dad are gone know and i rember all the good stuff they used too cook just like this thank you for the head start dave
DrDan
It will probably come out great… A recipe is guidelines and not rules. Never be afraid to modify.
DrDan
Colleen Smith
You left out the tomatoes?
Dan Mikesell
Yep. It was missing from the ingredient list. Fixed… Thanks for the note.
Dr Dan
It is one of our favorites also. We have made it several times a year for decades and it never disappoints.
Dan Moody
This is great vegetable beef soup! I made it & my wife said it was better than her recipe, which is a time honored family recipe.I cut the meat into smaller pieces and browned them well. I made this recipe easier by using about 12 oz. frozen stew veggies and 8 oz. frozen sweet corn plus a drained can of Del Monte cut string beans. Even my finicky four year old granddaughter gobbled it up. Can’t get a better recommendation than that!