My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
