Homestyle Vegetable Soup is comfort in its purest form. Carrots, celery, potatoes, green beans, peas, and corn simmer in a rich, tomatoey beef broth until perfectly tender. It's the soup that grandmothers made on cold afternoons, the soup that feels like a warm hug. No fancy techniques, no exotic ingredients—just honest, satisfying food.
Why This Recipe Works
The combination of beef broth and tomato creates a rich, savory base that vegetable broth alone can't achieve. Toasting the tomato paste adds depth. The vegetables are classic American—nothing surprising, everything comforting. It's the soup equivalent of a cozy sweater.
American Tradition
Every American kitchen has made some version of this soup. It's the definition of comfort food—simple, nourishing, and endlessly adaptable. This is the soup that stretches a budget, uses up vegetables, and feeds a crowd. It's been warming families for generations.
Step-by-Step Guide
The mirepoix—onion, celery, and garlic—is the foundation. Take time to soften them properly. Toasting the tomato paste is a small step that makes a big difference, adding caramelized depth to the broth.
Add vegetables in order of cooking time. Carrots, potatoes, and green beans need the most time. Peas and corn go in at the end—they need just minutes and become mushy if overcooked.
Serving Suggestions
Crusty bread for dipping is essential. Grilled cheese on the side makes it a complete meal. Saltine crackers crumbled in are classic. For extra heartiness, serve with biscuits or cornbread. A sprinkle of Parmesan adds savory depth.
Variations to Try
- With beef: Add browned stew meat for a heartier version
- With pasta: Add small pasta shapes like ditalini
- With rice: Stir in cooked rice before serving
- Extra veggies: Add zucchini, cabbage, or whatever you have
Homestyle Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and celery, cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Toast tomato paste. Add tomato paste and stir for 30 seconds until slightly darkened.
- Simmer vegetables. Add carrots, potatoes, green beans, broth, diced tomatoes, bay leaves, and thyme. Bring to a boil, reduce heat, and simmer 20 minutes.
- Add remaining vegetables. Add peas and corn. Continue cooking 5 minutes until all vegetables are tender.
- Serve. Remove bay leaves. Season with salt and pepper. Garnish with fresh parsley and serve.
Recipe Notes
- Toast tomato paste for deeper flavor
- Add peas and corn at the end to prevent mushiness
- Tastes even better the next day
Frequently Asked Questions
What makes this 'homestyle'?
Homestyle means simple, comforting, and made with love—the way home cooks have made vegetable soup for generations. Nothing fancy, just honest ingredients cooked until tender in a rich broth. It's the soup that tastes like home.
Why use beef broth for vegetable soup?
Beef broth adds richness and depth that vegetable broth can't match. It's traditional in American homestyle cooking. If you prefer vegetarian, vegetable broth works but the soup will be lighter.
Can I add meat to this soup?
Absolutely. Add cubed stew beef browned first for a heartier soup. Leftover roast beef works great too. Some families always add ground beef—brown it with the onions.
Why toast the tomato paste?
Toasting tomato paste for 30 seconds deepens its flavor, reducing raw acidity and developing caramelized notes. It's a quick step that makes a noticeable difference in the finished soup.
How do I freeze this soup?
Freeze in portions for up to 3 months. Leave out potatoes if freezing—they become mealy. Add fresh potatoes when reheating, or use waxy varieties that hold up better to freezing.