Here’s a true Southern-style Beef & Vegetable Soup — hearty, comforting, and perfect for feeding a crowd 🍲
This is the kind that simmers all afternoon and tastes even better the next day.
Southern-Style Beef & Veggie Soup
Ingredients (6–8 servings)
- 1½–2 lbs beef stew meat (or chuck, cut in chunks)
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 medium potatoes, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh or frozen)
- ½ cup peas
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme or oregano
- 1 bay leaf
Instructions
- Brown the beef
- Heat oil in a large soup pot.
- Brown beef in batches until nicely seared.
- Remove and set aside.
- Sauté aromatics
- In the same pot, add onion and garlic.
- Cook until softened.
- Build the soup
- Return beef to pot.
- Add broth, water, tomatoes, bay leaf, salt, pepper, paprika, and thyme.
- Bring to a boil, then reduce to a simmer.
- Simmer
- Cover and simmer 45–60 minutes, until beef starts to get tender.
- Add vegetables
- Add potatoes, carrots, celery, green beans, corn, and peas.
- Simmer another 30–40 minutes, until veggies are tender and beef is fork-tender.
- Finish
- Remove bay leaf.
- Taste and adjust seasoning.
Southern Tips
- 🥣 Add a splash of tomato juice or V8 for extra depth.
- 🍞 Serve with cornbread or biscuits.
- 🌶️ Some folks add a pinch of cayenne or hot sauce at the table.
Slow Cooker Option
- Brown beef first, then add everything except peas.
- Cook Low 7–8 hours.
- Add peas during the last 30 minutes.
If you want, I can also share:
- A Depression-era version (very economical)
- A hamburger vegetable soup
- Or a canning-style recipe (for freezing, not pressure canning)
Just tell me 😊
