Vegetable Beef Soup Like Great-Grandma Vera Mae’s

Why You’ll Love This Recipe

This soup is a complete meal in one pot—protein, vegetables, and savory broth all come together in perfect harmony. The slow-simmered beef becomes melt-in-your-mouth tender, while the combination of root vegetables and frozen greens adds both nutrition and texture. It’s a forgiving, adaptable recipe, so you can swap meats, change up the vegetables, or adjust seasonings to your taste. Plus, it makes the whole house smell incredible as it cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast, cut into cubes

• Kosher salt

• Freshly ground black pepper

• All-purpose flour

• Vegetable oil

• Russet potatoes, cubed

• Carrots, peeled and thickly sliced

• Yellow onion, diced

• Celery stalks, thickly sliced

• Garlic cloves, minced

• Canned diced tomatoes with liquid

• Worcestershire sauce

• Creole or all-purpose seasoning

• Italian seasoning

• Dried bay leaf

• Unsalted or low-sodium beef broth

• Frozen green beans

• Frozen green peas

• Frozen corn

Directions

1. Season beef with part of the salt and pepper, then toss lightly with flour.

2. Heat vegetable oil in a large Dutch oven or stockpot over medium heat. Brown beef in batches, cooking for 3–4 minutes per side, and transfer to a plate.

3. Add potatoes, carrots, onion, and celery to the pot. Cook for 5–6 minutes until onions are translucent. Stir in garlic and cook for 1 more minute.

4. Return beef to the pot. Add diced tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Scrape up any browned bits from the bottom.

5. Cover and simmer for about 75 minutes, until beef is tender.

6. Stir in green beans, peas, and corn. Cook for 10 minutes until heated through.

7. Remove bay leaf, adjust seasoning, and serve warm.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes

Variations

• Use ground beef or stew meat instead of chuck roast for a different texture.

• Swap Russet potatoes for red or yellow varieties.

• Replace frozen vegetables with fresh if preferred.

• Add lima beans or okra for a Southern twist.

• For a richer flavor, deglaze the pot with a splash of red wine before adding broth.

Storage/Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, brown the beef and vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

What cut of beef works best?

Chuck roast is ideal because it becomes tender when slow-cooked, but stew meat or ground beef also work.

Can I make it vegetarian?

Yes, omit the beef and use vegetable broth. Add extra beans or hearty vegetables for substance.

Do I have to use frozen vegetables?

No, fresh vegetables can be used—just adjust cooking times to avoid overcooking.

How can I make the broth thicker?

Add an extra sprinkle of flour when browning the beef or simmer longer to reduce the liquid.

Can I add pasta or rice?

Yes, but cook them separately and add just before serving to avoid mushiness.

Is this soup freezer-friendly?

Yes, it freezes well for up to 3 months. Thaw in the fridge before reheating.

Can I skip the Creole seasoning?

Yes, substitute with all-purpose seasoning or your favorite spice blend.

How do I prevent overcooked vegetables?

Cut root vegetables thick and add delicate ones (like peas) near the end of cooking.

What bread pairs well with this soup?

Crusty bread, cornbread, or dinner rolls are perfect for soaking up the broth.

Conclusion

Vegetable Beef Soup Like Great-Grandma Vera Mae’s is a true comfort classic—wholesome, hearty, and packed with flavor. Whether you stick to the traditional recipe or make it your own with substitutions, this soup is a satisfying reminder of simple, home-cooked goodness.

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