Old Fashioned Beef Vegetable Soup
Old Fashioned Beef Vegetable Soup is a hearty, homestyle soup built around slow-braised chuck roast, tender vegetables, cabbage, corn, lima beans, tomatoes, and a rich beefy broth.
What makes this recipe special is the long, slow cooking of the beef. As the chuck roast braises, it becomes fork-tender and creates a flavorful broth that is later added directly to the soup. The tomatoes provide depth and acidity, while cabbage, corn, and lima beans make every bowl substantial and comforting.
It is the kind of simple family recipe that tastes even better after simmering and is perfect for cool evenings, Sunday dinners, or making a large batch for several meals.
Why People Will Love Old Fashioned Beef Vegetable Soup Recipe
The chuck roast becomes incredibly tender after slow braising.
The beef cooking juices create a naturally rich and savory soup base.
Cabbage adds body, mild sweetness, and a comforting homemade texture.
Corn contributes natural sweetness that balances the tomatoes.
Lima beans make the soup creamy, hearty, and filling.
Mixed vegetables make every bowl colorful and satisfying.
Tomatoes and tomato paste create a deep, robust broth.
Better Than Bouillon strengthens the beef flavor without requiring complicated ingredients.
The recipe is easy to customize with favorite vegetables.
It is an excellent way to make a large, family-style meal.
The soup becomes even more flavorful after sitting overnight.
It freezes well, making it useful for meal preparation.
It is hearty enough to serve as a complete dinner.
The recipe has the comforting, rustic character of traditional home cooking.
Key Ingredients
Chuck Roast:
Chuck roast is ideal for this soup because it contains enough connective tissue and marbling to become tender and flavorful during a long braise. Once cooked, it shreds easily and adds richness to the broth.
Au Jus Mix:
Au jus seasoning adds concentrated beef flavor to the roasting liquid and helps create a deeply savory broth.
Mixed Soup Vegetables:
A bag of mixed vegetables adds convenience and variety. Carrots, green beans, peas, celery, and other vegetables all contribute color and texture.
Lima Beans:
Lima beans add a soft, creamy texture and make the soup especially filling.
Corn:
Extra corn brings sweetness and helps balance the acidity of the tomatoes.
Cabbage:
Cabbage softens beautifully during cooking and gives the soup a substantial, old-fashioned character.
Canned Tomatoes:
Using both diced and whole tomatoes gives the broth a balance of texture and rich tomato flavor. San Marzano-style tomatoes work particularly well because of their sweetness and lower acidity.
Tomato Paste:
Tomato paste concentrates the tomato flavor and gives the broth more body.
Better Than Bouillon:
This adds extra savory depth and allows you to strengthen the beef flavor gradually.
Dried Chives, Salt, and Pepper:
These simple seasonings support the meat and vegetables without overpowering the traditional flavor of the soup.
Expert Tips
Braise the chuck roast slowly until it can easily be pulled apart with a fork.
Keep all of the flavorful braising liquid because it becomes part of the soup broth.
Trim only excessive exterior fat before cooking; some marbling helps keep the beef tender.
Start cooking the vegetables while the roast is in the oven to save time.
Cut cabbage into fairly large pieces so it does not disappear completely during cooking.
Add delicate vegetables later if you prefer them to remain firmer.
Use frozen corn and lima beans directly from the freezer if desired.
Break up whole canned tomatoes with a spoon or your hands before adding them.
Cook the tomato paste for a few minutes in the broth if you want a deeper tomato flavor.
Add Better Than Bouillon gradually because it can be quite salty.
Taste before adding additional salt.
If the soup becomes too thick, add more water or beef broth.
If the tomato flavor is too sharp, add only a small pinch of sugar at a time.
Let the soup simmer after adding the shredded beef so the flavors can blend.
Allow the finished soup to rest for 10–15 minutes before serving.
Old Fashioned Beef Vegetable Soup
Ingredients:
1 chuck roast roasted/ braised in oven with a pack of aus jus and water to cover 4 hours…shred with fork
1 bag mixed soup veggies
1 bag limas
1 bag corn
1 head of cabbage
2 20 oz can San Marino Tomatoes 1 diced 1 whole
1 large can tomatoe paste
Instructions:
Add veggies to pot with water cook on low while meat roasts
Shred meat
Add meat and its broth to pot
Add extra tomatoes or water as desired
Season with Better than Bullion
Dried chives, salt and pepper
I know many have other veggies they like… this is my grandma’s way and I like lots of cabbage with extra corn and limas.
Add a bit of sugar to tone down acidity if needed!
Enjoy!
Important Notes When Making Old Fashioned Beef Vegetable Soup
Chuck roast may take around 4 hours to become fully tender, depending on its size and thickness.
The beef should be fork-tender before shredding.
The braising liquid can contain a significant amount of fat, so skim some off if desired before adding it to the soup.
Cabbage softens considerably as it cooks, so a whole head is not excessive in a large pot.
Lima beans can become very soft if cooked for too long.
Corn adds sweetness, so additional sugar may not always be necessary.
Tomato paste and canned tomatoes make the broth naturally thick.
Better Than Bouillon and au jus mix can contain substantial sodium.
Add salt only after tasting the finished soup.
The soup will thicken slightly as it cools.
Extra water or broth may be needed when reheating leftovers.
The flavor often improves after one night in the refrigerator.
Freeze leftovers in smaller portions for easier reheating.
How to Enjoy Old Fashioned Beef Vegetable Soup After Cooking
Once the shredded beef has been added to the vegetables and tomato broth, let the soup simmer gently for at least 30 minutes so the meat, vegetables, tomatoes, and seasonings can come together.
Before serving, taste the broth and adjust with black pepper, chives, Better Than Bouillon, or a small pinch of salt if necessary.
Ladle the soup into deep bowls, making sure each serving contains plenty of shredded beef, cabbage, corn, lima beans, tomatoes, and mixed vegetables.
This soup is especially good with cornbread, buttermilk biscuits, crusty bread, dinner rolls, or toasted sourdough. The bread is perfect for soaking up the rich tomato-beef broth.
For a Southern-style meal, serve it alongside cornbread, coleslaw, green beans, or a simple salad.
For extra richness, sprinkle a little shredded cheddar or grated Parmesan over the top, although the soup is flavorful enough to enjoy on its own.
For the best bite, try to get a piece of tender beef, cabbage, corn, and lima bean together with plenty of broth.
If you have leftovers, refrigerate them in an airtight container. Reheat gently on the stovetop and add a splash of water or beef broth if the soup has become too thick.
Nutrition Information
Approximate nutrition per serving, based on about 10 servings:
Calories: 360 kcal | Total Fat: 14 g | Saturated Fat: 5 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 75 mg | Sodium: 750–1,100 mg depending on au jus mix, Better Than Bouillon, canned tomatoes, and added salt | Total Carbohydrates: 31 g | Dietary Fiber: 7 g | Sugars: 10 g | Protein: 29 g
Additional estimate:
Calcium: 100–150 mg | Potassium: 1,000–1,300 mg | Iron: 4–5.5 mg | Vitamin A: 2,000–4,000 IU | Vitamin C: 35–60 mg
Frequently Asked Questions:
Can I use a different cut of beef instead of chuck roast?
Yes, you can use other cuts of beef suitable for braising or slow cooking, such as brisket or stew meat.
Adjust the cooking time accordingly to ensure tenderness.
What can I use if I don’t have mixed soup veggies?
If you don’t have mixed soup veggies, you can use a combination of fresh or frozen vegetables like carrots, celery, onions, and potatoes.
Customize the vegetables to your preference.
Is there a substitute for San Marino Tomatoes?
If you don’t have San Marino Tomatoes, you can use any canned diced tomatoes or tomato sauce available.
Adjust the quantity based on your taste preferences.
How long should I cook the soup after adding the meat and broth?
Once you add the shredded meat and its broth to the pot, allow the soup to simmer for at least 30 minutes to allow the flavors to meld together.
However, you can simmer it longer if desired for richer flavor.
Can I freeze this soup for later use?
Yes, you can freeze this soup for later consumption.
Allow the soup to cool completely before transferring it to freezer-safe containers.
It can be stored in the freezer for up to 3 months.
Thaw in the refrigerator overnight before reheating.
Is there a substitute for lima beans if I don’t have them?
You can substitute lima beans with other beans like kidney beans, black beans, or navy beans.
Alternatively, you can omit them altogether or use a different vegetable of your choice.
What is “aus jus” and where can I find it?
“Aus jus” refers to a thin, flavorful sauce made from the juices of roasted meat.
You can often find packaged au jus mix in the soup aisle of most grocery stores.
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian version of the soup.
How can I adjust the seasoning to suit my taste preferences?
Feel free to adjust the amount of salt, pepper, and other seasonings like dried chives to suit your taste.
Taste the soup as you go and add more seasoning as needed.
Can I make this soup in a slow cooker instead of on the stovetop?
Yes, you can adapt this recipe for a slow cooker.
Simply follow the same steps, but cook the soup on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
How should I store leftovers of this soup?
Allow the soup to cool completely before transferring it to airtight containers.
Store in the refrigerator for up to 3-4 days or freeze for longer storage.
Reheat gently on the stovetop or in the microwave before serving.