Old Fashioned Beef And Vegetable Soup + Instant Pot Option

This old fashioned beef and vegetable soup is chunky, hearty, and deeply comforting – the kind of soup that feels like a full meal in a bowl.

Made with tender beef, potatoes, and simple vegetables, it’s perfect for cold days, busy weeks, and feeding the whole family.
You can make it on the stovetop or in the Instant Pot, depending on how much time you have.

Either way, the result is a rich, flavorful soup that reheats beautifully and tastes even better the next day.

A Classic That Deserves a Comeback

Old fashioned beef and vegetable soup doesn’t get as much attention as it used to, but it’s one of those recipes that truly stands the test of time.

Slow-cooked beef, a flavorful broth, and simple vegetables come together into something comforting and nourishing.

This is not a fancy soup – it’s honest, satisfying food that works for everyday life.

ngredients You’ll Need (Overview)

This recipe uses simple, familiar ingredients you may already have:

• A whole chicken
• Potatoes
• Garlic and shallots
• Lemon
• Butter and olive oil
• Fresh herbs (thyme, parsley)
• Salt and black pepper
• Chicken stock

Exact amounts and full details are in the recipe card below.

How to Make Old Fashioned Beef and Vegetable Soup

This soup is very forgiving. The most important step is making sure the beef becomes tender before finishing the soup.

Step 1: Cook the Beef

Choose the method based on the cut of beef you’re using:

Bone-in beef (beef shank or crosscut shank):
Sear the beef in a Dutch oven for about 2 minutes per side. Add enough water or broth to cover the meat, bring to a boil, then simmer for about 30 minutes.
Remove the meat and bones, shred or chop the beef, and strain the broth. Set both aside.

Beef chuck, flank steak, or stew meat:
Brown the beef in oil for 4-5 minutes, until well seared on all sides.

Ground beef (quick option):
Cook in oil for 4–5 minutes, breaking it up until no longer pink.

Step 2: Build the Soup Base

If needed, add a little oil to the pot.
Cook the chopped onion for about 2 minutes, until softened.
Add garlic and cook briefly until fragrant.

Step 3: Add Vegetables and Broth

Add the carrots, potatoes, green beans, peas, celery, tomato sauce, bay leaf, herbs, and beef broth.

Return the cooked beef to the pot.

Bring everything to a boil, then reduce heat and simmer for 15–20 minutes, until the vegetables are tender.

Step 4: Finish and Serve

Discard the bay leaf.
Taste and adjust seasoning with more salt and pepper if needed.
Finish with chopped fresh parsley.

Serve hot.

Instant Pot Method (Quick Option)

If using tougher cuts of beef, the Instant Pot works beautifully.

1. Add beef, vegetables, tomato sauce, broth, bay leaf, and seasoning to the Instant Pot
2. Cook on High Pressure for 20 minutes
3. Allow 15 minutes natural release, then release remaining pressure
4. Remove meat, discard bones if used, shred or chop, and return to the pot
5. Taste and adjust seasoning before serving

Slow Cooker Method

This is a great hands-off option.

Cook on LOW for 2–3 hours, until beef is tender

Brown the beef briefly in a skillet

Transfer to the slow cooker

Add vegetables, tomato sauce, broth, bay leaf, and seasoning

Stovetop Method (Different Beef Options)

This soup can be made with several cuts of beef. The key is cooking the meat until tender before adding the vegetables.

Bone-In Beef (Beef Shank or Crosscut Shank)

• Sear the meat in a Dutch oven for about 2 minutes per side.
• Add enough water to cover the meat, bring to a boil, then simmer for 30 minutes.
• Remove the meat and bones, shred or chop the beef, and strain the broth.
• Set both aside and continue with the soup.

Beef Stew Meat or Chuck

• Sear the beef in oil for 4-5 minutes, until browned on all sides.
• Remove briefly or keep in the pot, depending on preference.

Ground Beef (Quick Option)

• Cook the ground beef in oil for 4-5 minutes, breaking it up until no longer pink.
• This option cooks faster but gives a different texture.

Finish the Soup

• Add a little oil to the pot if needed and cook the onions for 2 minutes.
• Add the vegetables, tomato sauce, beef stock (or broth), bay leaf, seasoning, and cooked beef.
• Simmer for 15-20 minutes, until vegetables are tender.
• Discard the bay leaf, adjust seasoning, and finish with fresh parsley.

Storage and Freezing

This soup stores and freezes very well, making it ideal for meal prep.

• Refrigerate: up to 3 days
• Freeze: up to 2 months in airtight containers
• Reheat: gently on the stovetop or in the microwave

Frequently Asked Questions

More Soup recipes:

• Keto Cabbage Soup
• Instant Pot Chicken Soup
• Zucchini Soup Recipe