My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

Introduction

This comforting vegetable beef soup is a hearty, old-fashioned recipe perfect for chilly days. Slow-cooked tender beef combined with a medley of fresh and frozen vegetables creates a rich, flavorful broth that warms the soul.

Ingredients

• 1 pot roast (about 2 pounds)
• 2 russet potatoes, chopped
• 1 bag frozen seasoning blend (or chopped onions)
• 1 bag frozen peas
• 1 bag frozen green beans
• 1 bag frozen corn
• 4 large carrots, chopped
• 1 (32 oz) container beef broth
• 2 (10.75 oz) cans tomato soup
• 1 can water (use empty tomato soup can as measurement)
• Salt and pepper, to taste
• 1 tablespoon oil

Instructions

1. Step 1: Season the pot roast with salt and pepper. Place it in your slow cooker with half a can of beef broth and cook on LOW for about 10 hours until tender. Shred the beef with two forks.
2. Step 2: In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and frozen seasoning blend (or onions) until tender.
3. Step 3: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, water, salt, and pepper to the pot.
4. Step 4: Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about one hour to blend the flavors and soften the vegetables.
5. Step 5: Add additional water as needed throughout cooking to reach your desired soup consistency.

Tips & Variations

• Use fresh vegetables if preferred; adjust cooking time accordingly.
• For a thicker soup, reduce the amount of added water or let it simmer uncovered for the last 10 minutes.
• Swap the pot roast for stew meat if you want a quicker slow-cook time.
• Add herbs like thyme or bay leaves during simmering for extra depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work well. Just make sure to chop them into similar sizes and adjust cooking times slightly to ensure they become tender.

What can I use if I don’t have tomato soup?

If you don’t have tomato soup, you can substitute with tomato sauce mixed with a little cream or milk for richness, or use crushed tomatoes and add a pinch of sugar to balance acidity.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

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★★★★★

4.9 from 132 reviews

A comforting and hearty old-fashioned vegetable beef soup made with tender pot roast slow-cooked to perfection, combined with a variety of fresh and frozen vegetables in a rich tomato and beef broth base. This classic family soup is perfect for cozy meals and packed with wholesome ingredients.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 11 hours
• Total Time: 11 hours 20 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth

• 1 pot roast (about 2 pounds)
• 1 (32 oz) container beef broth
• 1 can (about 10.75 oz) tomato soup × 2 cans
• 1 can filled with water (same size as tomato soup can)
• Salt and pepper, to taste

Vegetables

• 2 russet potatoes, chopped
• 1 bag frozen seasoning blend (or just chopped onions)
• 1 bag frozen peas
• 1 bag frozen green beans
• 1 bag frozen corn
• 4 large carrots, chopped
• 1 tablespoon oil (for sautéing)

Instructions

1. Season and Slow Cook Roast: Season the pot roast generously with salt and pepper. Place it in your slow cooker along with half a can of beef broth. Cook on LOW for approximately 10 hours, or until the beef is tender enough to shred. Then, shred the meat with two forks.
2. Sauté Vegetables: In a very large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and frozen seasoning blend (or chopped onions) and sauté until the vegetables are tender, about 5-7 minutes.
3. Add Ingredients to Pot: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, two cans of tomato soup, the can of water, and salt and pepper to taste into the pot with the sautéed vegetables.
4. Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot with a lid, and let it simmer gently for about one hour, allowing the flavors to fully meld and the potatoes to cook through.
5. Adjust Liquid as Needed: While simmering, check the consistency of the soup and add more water if desired to reach your preferred thickness. Stir occasionally and continue cooking until the vegetables are tender and the soup is hot throughout.

Notes

• Using frozen seasoning blend is a convenient shortcut; substitute with fresh chopped onions if preferred.
• Slow cooking the roast ensures tender, flavorful beef that easily shreds.
• You can substitute vegetable broth for beef broth for a lighter flavor.
• If fresh vegetables are used, adjust cooking times accordingly to ensure tenderness.
• Adding water helps adjust soup thickness—add gradually to maintain a balanced flavor.

Keywords: beef soup, vegetable beef soup, slow cooker soup, old-fashioned soup, hearty soup, comfort food, pot roast soup