This is Old Fashioned Vegetable Beef Soup! I really like the touch of spice from the hot sauce. Better than Campbell’s but just as comforting!
Loosely based on a gourmet cooking magazine’s recipe for Beef Barley soup.
It turned out to be the best soup I’ve ever made! Everybody that has tried it keeps coming back for more.
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Old Fashioned Vegetable Beef Soup
Prep Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 10 mins
Everybody that has tried this keeps coming back for more.
Course: Soup
Cuisine: American
Keyword: Old Fashioned Vegetable Beef Soup
Servings: 6
Calories: 365 kcal
Ingredients
- 1 lb beef stew meat
- 1 onion
- 3 celery ribs
- 10 baby carrots or a couple regular carrots
- 2 potatoes peeled if you like
- 1 cup frozen corn
- 1 cup frozen peas
- 2 14 ounce cans diced tomatoes (I use salt-free)
- 3 1/2 cups broth or 2 14-oz cans
- 2 small bay leaves
- 2 teaspoons garlic powder
- 2 tablespoons olive oil or any cooking oil
- 4 cups water
- 2 teaspoons hot pepper sauce
Instructions
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown. Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Enjoy!
Enjoy This Old Fashioned Vegetable Beef Soup!
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Recipe based on one by Marla Swoffer
Photo by anniesnomsblog