Description
Old-Fashioned Vegetable Beef Soup is a comforting and hearty one-pot meal featuring tender beef, fresh vegetables, and smoked turkey bacon simmered in a rich, savory broth enhanced with vegetarian Worcestershire sauce and apple cider vinegar. Perfect for a wholesome lunch or dinner, this classic soup offers deep flavors, easy customization, and nourishing ingredients that warm you from the inside out.
Ingredients
Scale
Meat and Protein
- 1 lb chuck roast, cut into bite-sized pieces
- 4 slices smoked turkey bacon, cut into small strips
Vegetables
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 large tomatoes, chopped
- 1 cup green beans, trimmed and cut into bite-sized pieces
Liquids and Broth
- 6 cups natural beef broth
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar
Herbs and Seasonings
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked, or to taste
Other
- 1/2 tsp natural gelling agent
Instructions
- Prepare the Ingredients: Chop all vegetables into bite-sized pieces and trim the beef into cubes. Mince the garlic and finely dice the onions to maximize their sweetness during cooking. Cut smoked turkey bacon into small strips.
- Brown the Beef and Bacon: Heat a large pot over medium-high heat. Add beef cubes in batches and brown well on all sides to lock in flavor. Add smoked turkey bacon pieces and cook until slightly crispy and aromatic.
- Sauté the Vegetables: Add onions, carrots, celery, and garlic to the pot. Cook, stirring often, until the vegetables soften and onions become translucent, ensuring nothing sticks or burns.
- Add Broth and Seasonings: Pour in natural beef broth. Stir in vegetarian Worcestershire sauce and apple cider vinegar. Add parsley, thyme, salt, and freshly cracked black pepper. Bring the mixture to a gentle boil.
- Simmer and Add Vegetables: Reduce heat to low. Add potatoes, green beans, and tomatoes. Let the soup simmer gently for 1 to 1 1/2 hours until vegetables are tender and beef is very soft.
- Thicken Slightly with Natural Gelling Agent: Toward the end of cooking, sprinkle in natural gelling agent. Stir well to combine evenly without clumps, for a slightly thicker broth.
- Final Taste and Serve: Taste and adjust salt, pepper, or herbs as needed. Serve the soup piping hot, garnished with extra fresh parsley or black pepper if desired.
Notes
- Brown beef in batches to avoid overcrowding and ensure deeper flavor.
- Simmer the soup gently on low heat for tender meat and well-blended flavors.
- Add delicate fresh herbs like parsley at the end to retain their brightness.
- Add potatoes midway through simmering to avoid mushiness.
- Use homemade natural beef broth when possible for the best flavor.
- Soup flavors improve after resting overnight.
- For a spicier version, add smoked paprika, chili flakes, cayenne pepper, or diced jalapeño during the sauté step.
- The soup can be made in a slow cooker by browning the beef and bacon first, then cooking on low for 6 to 8 hours.
- Frozen vegetables can be added near the end of cooking to maintain texture.
- Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
- Reheat gently on stove; add broth or water if too thick.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: vegetable beef soup, comforting soup, one-pot meal, hearty soup, beef stew, vegetable soup, smoked turkey bacon soup
