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+ servings
Servings: 6

Old Fashioned Beef And Vegetable Soup

Prep Time:
10 mins
Cook Time:
30 mins
The easiest Old Fashioned Beef And Vegetable Soup recipe - comforting, chunky and delicious. Perfect for the cold weather. Could be made on the stove top or in the Instant Pot. A family favorite. Kid friendly.


  • 3 lb beef chuck or flank steak * — or beef shank
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups beef broth
  • 1 bay leaf
  • 1/2 cup chopped onion
  • 1 cup peas
  • 1 cup diced carrots
  • 1 cup green beans
  • 3 garlic cloves
  • 1 cup tomato sauce
  • 1 tsp thyme
  • 1 lb 500 grams potatoes, chopped
  • 2 celery stalks — sliced
  • 6 cups beef broth — may use the left over from the beef chuck
  • 2 tsp Worchestershire sauce — optional
  • 1/2 tsp black pepper
  • Salt to taste — the stock is salty


  1. Season he beef with salt and pepper.
  2. Sear for 3 minutes per side, then cook in the Instant Pot for 15 minutes on manual high pressure with 2 cups of beef stock and 1 bay leaf. Natural release for 10 minutes. Then shred with forks, or chop into pieces.
  3. Heat 2 tbsp vegetable oil in a pot (or Dutch oven).
  4. Add the onion, cook for 2 minutes. Add the garlic and cook for 1 more minute.
  5. Add the carrot, peas, potatoes, green beans, tomato sauce, salt, pepper, thyme and stock. Bring to a boil and simmer for 20 minutes, until the vegetables are tender.
  6. Add the meat and Worchestershire sauce and cook for additional 20-30 minutes, until vegetables and meat are tender. Season with more salt if needed.
Course: Soup
Cuisine: American
Keyword: beef and vegetable soup

Nutrition Information

Calories: 769, Fat: 53g, Saturated Fat: 23g, Cholesterol: 161mg, Sodium: 1987mg, Potassium: 1446mg, Carbohydrates: 25g, Fiber: 5g, Sugar: 6g, Protein: 47g, Vitamin A: 4052%, Vitamin C: 33%, Calcium: 102%, Iron: 7%