Old Fashioned Vegetable Beef Soup Recipe
, Published Oct 23, 2026
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This Old Fashioned Vegetable Beef Soup is pure, simple comfort – tender chunks of beef, potatoes, carrots and leek in a clear, golden broth. There are no tomatoes and no shortcuts, just well-seared beef simmered low and slow until it falls apart, with a gentle warmth from allspice and Aleppo pepper.
The recipe is inspired by kreatosoupa, the humble Greek soup (κρεατόσουπα literally means “meat soup”). I grew up eating this soup and every time I make it I am instantly transported back to our small kitchen in Athens. This simple soup is incredibly comforting and delicious – the best way to warm up on a drizzly cold day!
And though the recipe inspiration is Greek, this vegetable beef soup is common across cultural and physical borders. The secret is time: Sear the beef well, then let it bubble gently for two hours so the broth turns rich and savory and the beef becomes fall-apart tender.
Why You’ll Love It
- No tomatoes: A clear, golden broth that tastes of beef and vegetables, not canned tomato.
- Fall-apart beef: Two hours of gentle simmering turns an inexpensive cut meltingly tender.
- Simple ingredients: Everyday vegetables, a little broth and a couple of pantry spices.
- One pot: Everything cooks in a single Dutch oven, so cleanup is easy.
- Even better tomorrow: It makes great leftovers and freezes well.
Here’s What You’ll Need
Just a handful of everyday ingredients – the long simmer does the rest.
- Beef – 2 lb (900g) of chuck (braising steak), cut into large cubes. See the tip below for other cuts that work.
- Seasoning – salt, black pepper, Aleppo pepper (or paprika) and ground allspice. The allspice is the Greek touch: Just ½ teaspoon adds warmth without making the soup taste spiced.
- Onion, celery and leek – the flavor base. Slice the leek into half moons and rinse it well, as grit hides between the layers.
- Carrots and potatoes – cut into big pieces (carrots halved, potatoes quartered) so they hold their shape through the long simmer. Yukon Gold or red potatoes work best (Charlotte or Desiree in the UK).
- Beef broth and water – one cup of broth topped up with water gives a light, clean broth that lets the beef shine. All broth makes a richer soup, but it gets salty as it reduces.
- Bay leaves and thyme – simmered in the pot and fished out before serving.
- Lemon – a squeeze of juice stirred in just before serving lifts the flavor of the broth.
Cook’s tip
Which beef cut is best for soup?
Chuck is my pick. It is marbled with fat and connective tissue that melts over two hours, giving you fall-apart meat and a fuller-flavored broth. Packs labeled stewing beef or stew meat are usually chuck too.
I used top round (topside in the UK) for the photos and it works, giving neat, lean cubes – it just needs a long, slow simmer and a little patience.
Beef shank (shin) or boneless short rib are also excellent, and make an even richer broth. Avoid quick-cooking steaks like sirloin or rib eye, which toughen with long cooking.
How to Make Vegetable Beef Soup
↓ For the full ingredients and detailed method, jump to the recipe card.
Sear the Beef
- Pat the beef dry with paper towels, then toss it with the salt, pepper, Aleppo pepper and allspice.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Sear the beef in batches, without crowding the pot, for 3–4 minutes per side until deeply browned. Transfer to a plate and repeat with the rest, adding a little more oil as needed.
Sauté the Vegetables
- Turn the heat down to medium and add a little more oil if the pot looks dry. Add the onion, celery and leek and cook for 5–7 minutes, scraping up the browned bits from the bottom of the pot.
- Add the carrots and potatoes and stir to coat them in the oil.
Cook’s tip
Keep the vegetables chunky
Cut the carrots and potatoes into big chunks so they don’t fall apart during the long simmer. If you prefer smaller pieces, lift them out just before serving, slice them into bite-size pieces and stir them back into the soup.
Simmer
- Return the beef and any juices to the pot, then add the broth, water, bay leaves and thyme. Bring to a boil and skim off any foam that rises to the surface.
- Turn the heat down so the soup bubbles very gently, partly cover with the lid and simmer for 2 hours, or until the beef is very tender. Check now and then, and top up with hot water if the level drops below the beef.
Season and Serve
- Discard the bay leaves and thyme stem. Stir in a squeeze of lemon juice to taste – it brightens the broth – then season with more salt and pepper as needed.
- Ladle into bowls and finish with fresh thyme leaves, black pepper and a pinch of Aleppo pepper.
Serving Suggestions
This is a hug of a meal in a bowl, so all it needs is something for dunking.
- Bread – crusty Quick Sourdough Bread, Guinness Bread or warm Air Fryer Dinner Rolls.
- Greek-style – a Traditional Greek Salad, a wedge of Tiropita and a squeeze of lemon over each bowl.
- Toppings – fresh thyme or parsley, extra black pepper, a pinch of Aleppo pepper or a drizzle of good olive oil.
Cook’s tip
How to keep the broth clear
- Skim early: As the soup comes to a boil, gray foam (proteins from the beef) rises to the top. Skim it off with a large spoon or fine-mesh skimmer before you turn the heat down.
- Never boil hard: A rolling boil churns fat and proteins back into the liquid and turns it cloudy. Keep it at a lazy simmer with just a few bubbles breaking the surface.
- Don’t stir too much: Stirring breaks up the potatoes, and their starch clouds the broth.
- Strain if needed: For an extra-clear broth, lift out the beef and vegetables, pour the broth through a fine sieve lined with cheesecloth, then return everything to the pot.
- Chill and de-fat: Make it a day ahead and chill – the fat sets on top and lifts off in one piece.
Storage and Reheating
- Fridge: Cool, then keep in an airtight container for up to 4 days. Like most stews and soups, it tastes even better the next day.
- Freezer: Freeze in portions for up to 3 months. The potatoes soften a little once thawed, but the soup is still delicious.
- Reheat: Warm gently on the stovetop until piping hot, adding a splash of water if needed.
You’ll Also Love…
- Avgolemono Soup: The other great Greek soup – chicken and rice in a silky egg and lemon broth.
- Kokkinisto (Greek Beef Stew): The tomato version – beef braised in a warmly spiced sauce.
- Beef Stifado: A classic Greek stew with baby onions, red wine and cinnamon.
- Slow Cooker Beef and Barley Soup: Another hearty beef soup, thickened with pearl barley.
- Hearty Dutch Oven Beef Stew: When you want something thicker – tender beef in a rich gravy.
Please leave a comment and rating if you try this Vegetable Beef Soup, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations!
Old Fashioned Vegetable Beef Soup
Ingredients
- 2 lb (900g) beef chuck (braising steak), cut into 1½-inch (4cm) cubes – or top round (topside)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Aleppo pepper or paprika
- ½ tsp ground allspice
- 2 tbsp olive oil , plus more as needed
- 1 large onion , diced
- 4 celery stalks , sliced
- 1 large leek , white and light green parts only, sliced into half moons
- 4 carrots , peeled and halved
- 4 potatoes , peeled and quartered
- 1 cup (250ml) beef broth (beef stock)
- 8 cups (2 liters) water
- 2 bay leaves
- 1 sprig fresh thyme , plus leaves to garnish
- ½–1 lemon , juiced, to taste
Instructions
Stovetop
- Pat the beef dry and toss with the salt, pepper, Aleppo pepper and allspice.2 lb (900g) beef chuck (braising steak), cut into 1½-inch (4cm) cubes – or top round (topside), 1 tsp salt, 1 tsp ground black pepper, 1 tsp Aleppo pepper or paprika, ½ tsp ground allspice
- Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Sear the beef in batches for 3–4 minutes per side until deeply browned, adding more oil as needed. Set aside.2 tbsp olive oil
- Reduce the heat to medium. Add the onion, celery and leek and cook for 5–7 minutes, scraping up the browned bits, until soft.1 large onion, 4 celery stalks, 1 large leek
- Add the carrots and potatoes and stir to coat.4 carrots, 4 potatoes
- Return the beef and juices to the pot. Add the broth, water, bay leaves and thyme, bring to a boil and skim off any foam.1 cup (250ml) beef broth (beef stock), 8 cups (2 liters) water, 2 bay leaves, 1 sprig fresh thyme
- Reduce to a gentle simmer, partly cover and cook for 2 hours or until the beef is very tender, topping up with hot water if needed.
- Discard the bay leaves and thyme. Stir in lemon juice to taste, then season with more salt and pepper as needed. Serve garnished with thyme leaves.½–1 lemon
Slow Cooker
- Season and sear the beef, then soften the onion, celery and leek, following steps 1–3 above.2 lb (900g) beef chuck (braising steak), cut into 1½-inch (4cm) cubes – or top round (topside), 1 tsp salt, 1 tsp ground black pepper, 1 tsp Aleppo pepper or paprika, ½ tsp ground allspice, 2 tbsp olive oil, 1 large onion, 4 celery stalks, 1 large leek
- Transfer the beef, softened vegetables, carrots and potatoes to a 6-quart slow cooker. Pour the broth into the hot pot, scrape up the browned bits and add it to the slow cooker.4 carrots, 4 potatoes, 1 cup (250ml) beef broth (beef stock)
- Add 6 cups (1.5 liters) of water (instead of 8), the bay leaves and thyme.8 cups (2 liters) water, 2 bay leaves, 1 sprig fresh thyme
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender.
- Discard the bay leaves and thyme. Stir in lemon juice to taste, then season with more salt and pepper as needed. Serve garnished with thyme leaves.½–1 lemon
Notes
- Beef: Chuck gives the most tender result. Lean top round works but keep it at a bare simmer so it does not dry out.
- Keep it gentle: A hard boil makes the beef tough and the broth cloudy – you want just a few lazy bubbles.
- Storage: Keeps 4 days in the fridge or 3 months in the freezer.
- Keep the vegetables chunky: Cut the carrots and potatoes into big pieces so they don’t fall apart during the long simmer. For smaller pieces, lift them out just before serving, slice into bite-size pieces and stir back into the soup.
- Add orzo or rice: Stir in ½ cup (100g) orzo or long-grain rice for the last 15 minutes, topping up with water as needed – orzo soaks up broth like a sponge.
- Make it avgolemono: Whisk 2 eggs with the juice of a lemon, slowly whisk in a ladle of hot broth, then stir it into the pot off the heat. Do not let it boil or the eggs will curdle. It is the same trick I use for my Avgolemono Soup.
- More vegetables: Zucchini, green beans, butternut squash, celery root (celeriac) or a handful of spinach can all go in – add softer vegetables for the last 20 minutes.
- Bone-in beef: Use bone-in shank (shin) and simmer the bone with the soup for an extra-rich broth. Shred the meat back into the pot.
- A hint of tomato: For a redder broth, stir in 1 tablespoon of tomato paste with the vegetables.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Frequently Asked Questions
Chuck is the best choice. It has enough fat and connective tissue to turn meltingly tender over a long simmer and adds flavor to the broth. Beef shank (shin) and boneless short rib also work well.
Yes. Packs labeled stew meat or stewing beef are usually chuck or round. Cut any very large pieces down so they are roughly the same size and cook evenly.
You can skip it, but browning the beef builds a much deeper, more savory flavor. Sear in batches so the pan stays hot and the meat browns rather than steams.
It needs more time. Tough cuts get chewy before they get tender, so keep the soup at a gentle simmer and check again every 20–30 minutes.
No. This is a clear, broth-based beef soup in the Greek style. For a redder broth, stir in a tablespoon of tomato paste (tomato purée) with the vegetables.
Kreatosoupa means meat soup in Greek. It is a simple, everyday soup of beef or lamb simmered with vegetables, sometimes finished with egg and lemon (avgolemono).
Yes. Sear the beef and soften the vegetables first, then transfer to the slow cooker with 6 cups (1.5 liters) of water instead of 8 and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Yes. Stir in ½ cup (100g) orzo or rice for the last 15 minutes with a splash of extra water. If you plan to freeze the soup, cook the pasta separately so it does not turn soft.
Yes. Cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently until piping hot.
Up to 4 days in an airtight container.
There are no gluten ingredients in the soup, but check the label on your beef broth to be sure.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Beef is tough or chewy | Not simmered long enough, or a lean cut boiled too hard | Keep simmering gently for another 20–30 minutes; next time use chuck |
| Beef did not brown | Pot overcrowded or beef was wet | Pat the beef dry and sear in smaller batches over medium-high heat |
| Broth tastes thin | Too much water or under-seasoned | Simmer uncovered for 15–20 minutes, then add salt and a little more beef broth |
| Broth is cloudy | Soup boiled hard or foam not skimmed | Skim the foam as it comes to a boil and keep it at a gentle simmer |
| Soup is greasy | Fatty cut of beef | Skim the fat with a spoon, or chill overnight and lift off the set fat |
| Potatoes are falling apart | Floury potatoes or pieces cut too small | Use waxy or all-purpose potatoes and keep them in large pieces |
| Soup is too salty | Salty broth that reduced during cooking | Add hot water a cup at a time, or simmer an extra potato in the soup |
