If you are craving a meal that warms both the heart and soul, you will absolutely love this Amish Beef and Vegetable Soup Recipe. It combines tender, slow-simmered beef with a bounty of fresh vegetables in a rich, savory broth that feels like a loving hug in a bowl. Rooted in traditional cooking, this soup offers a nourishing, hearty, and utterly comforting experience that is surprisingly simple to prepare and perfect for any day you need a little extra cozy in your life.

Ingredients You’ll Need

The image shows a white cutting board placed on a white marbled surface, filled with neatly arranged cooking ingredients. At the front, there are sliced red-skinned potatoes on the left, thinly sliced orange carrot pieces in the middle, and chopped green celery stalks on the right. Behind the vegetables, there are several cans stacked in two rows: the front row includes a can of beans and two cans of cream-style corn while the back row has a can of diced tomatoes and three cans of different kinds of beans. To the right of the cans, there is a box of low sodium beef broth mix. On the far left, there is a small container of seasoning and a clear measuring spoon filled with salt. The whole arrangement is well-organized and clearly ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Amish Beef and Vegetable Soup Recipe lies in its wholesome yet straightforward ingredients. Each item plays a crucial role, whether it’s building the robust flavor of the broth, adding hearty texture, or brightening the dish with fresh color. Here’s what you’ll need to bring this classic comfort food to life:

1 tablespoon vegetable oil: Helps brown the beef beautifully, developing deep savory notes right from the start.
1 1/2 pounds beef stew meat, cut into bite-sized pieces: The star protein that becomes tender with slow simmering, creating a melt-in-your-mouth texture.
1 small onion, diced: Adds a gentle sweetness and aromatic base to the soup.
2 cloves garlic, minced: Infuses the broth with a subtle pungency that complements the richness of the beef.
3 carrots, sliced: Bring natural sweetness and vibrant orange color to the dish.
2 celery stalks, sliced: Contribute slight earthiness and a fresh crunch that balances the soup.
2 potatoes, diced: Make the soup satisfying and add smooth, hearty bites throughout.
1 cup green beans, chopped: Add a pop of green freshness and slight snap.
1 cup corn kernels: Sweet and slightly crisp, offering delightful bursts within each spoonful.
1 can (14.5 oz) diced tomatoes: Adds acidity and depth, cutting through the richness perfectly.
8 cups beef broth: Forms the flavorful base that melds all ingredients into one harmonious blend.
1 teaspoon salt: Enhances all the flavors without overwhelming.
1/2 teaspoon black pepper: Adds subtle heat and complexity.
1/2 teaspoon dried thyme: Infuses an herby earthiness classic to traditional soups.
1/2 teaspoon dried basil: Offers gentle herbal notes that lighten the broth.
1 bay leaf: Simmered to impart a calm, aromatic background flavor.

How to Make Amish Beef and Vegetable Soup Recipe

Step 1: Brown the Beef

Begin by heating your vegetable oil in a large pot over medium-high heat. Add the bite-sized beef stew meat and brown it on all sides. This step is essential because it locks in the savory flavors and creates a gorgeous caramelized crust that deepens the soup’s taste from the very beginning.

Step 2: Sauté the Aromatics

Once the beef is browned, add the diced onion to the pot and cook until it softens and becomes fragrant, about 3 minutes. Then, stir in the minced garlic and cook for just 30 seconds to bring out its lovely aroma without letting it burn.

Step 3: Add the Vegetables and Seasonings

Next, toss in the carrots, celery, potatoes, green beans, corn, and canned diced tomatoes. Pour in the beef broth and then sprinkle in the salt, black pepper, dried thyme, dried basil, and add the bay leaf. This rainbow of vegetables and the carefully chosen spices ensure your soup will be rich in flavor and layered complexity.

Step 4: Simmer to Perfection

Bring the entire pot to a gentle boil, then lower the heat and let it simmer uncovered for 60 to 75 minutes. This slow simmering tenderizes the beef and allows all the flavors to marry beautifully, resulting in a broth bursting with heartiness and vegetables cooked just right.

Step 5: Final Touches

Before serving, remove the bay leaf, and taste your soup to adjust the seasoning as necessary. Your Amish Beef and Vegetable Soup Recipe is now ready to be enjoyed piping hot!

How to Serve Amish Beef and Vegetable Soup Recipe

Amish Beef and Vegetable Soup Recipe - Recipe Image

Garnishes

While this soup is delicious on its own, some fresh garnishes can elevate your serving experience. Try topping each bowl with a sprinkle of chopped fresh parsley or a dollop of sour cream for creaminess. A handful of shredded sharp cheddar cheese also works wonders, melting into the stew for extra richness.

Side Dishes

Pair your soup with crunchy homemade bread or soft dinner rolls to soak up all that beautiful broth. A crisp green salad with a light vinaigrette balances the richness and adds freshness to your meal.

Creative Ways to Present

For a charming touch, serve the soup in rustic bread bowls or mini cast-iron pots. If you’re bringing this to a potluck, a slow cooker presentation keeps it warm and invites guests to serve themselves leisurely.

Make Ahead and Storage

Storing Leftovers

This Amish Beef and Vegetable Soup Recipe stores wonderfully in an airtight container in the refrigerator. It will stay fresh for up to 4 days, and many find that the flavors deepen and improve after a day or two.

Freezing

If you want to keep it longer, freeze the soup in portions using freezer-safe containers or heavy-duty zip-top bags. It freezes well for up to 3 months—perfect for a quick meal on busy days.

Reheating

To reheat, thaw frozen soup overnight in the fridge and warm it gently on the stovetop over medium heat, stirring occasionally. Adding a splash of broth or water as it reheats can help maintain the perfect consistency.

FAQs

Can I substitute the beef stew meat with another protein?

Absolutely! While beef stew meat is traditional and ideal for its tenderness, you can use chuck roast cut into cubes or even lamb for a different twist. Just ensure the meat is suited for slow cooking to achieve that melt-in-your-mouth texture.

Is it possible to make this soup in a slow cooker?

Yes, you can. Brown the beef and sauté the aromatics first for optimal flavor, then add everything to your slow cooker and cook on low for 6 to 8 hours. This method results in equally tender beef and flavorful veggies.

Can I use fresh herbs instead of dried thyme and basil?

Definitely! Use about three times the amount of fresh herbs since they are less concentrated than dried. Adding them towards the end of cooking keeps their bright flavors vibrant.

How do I make the soup thicker if I prefer it more stew-like?

To thicken the soup, mash some of the potatoes in the pot or stir in a small slurry of cornstarch mixed with cold water during the last few minutes of cooking. This will give you a heartier, stew-like consistency.

What is the best way to reheat leftover Amish Beef and Vegetable Soup Recipe?

For the best texture and flavor preservation, gently reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid microwaving for long periods as it may dry out the beef.

Final Thoughts

If you are looking for a recipe that combines simplicity, tradition, and an abundance of hearty goodness, this Amish Beef and Vegetable Soup Recipe is calling your name. It is a timeless classic that comforts and satisfies in every spoonful. Give it a try, and you’ll soon understand why it’s a cherished favorite for so many. Cozy up, enjoy, and share this wonderful homemade treasure with those you love!