My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

Introduction

My Mom’s Old-Fashioned Vegetable Beef Soup is a comforting, hearty dish perfect for chilly days. Packed with tender beef, fresh vegetables, and rich tomato broth, it’s a satisfying meal that warms both body and 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 filled with water
• Salt and pepper, to taste
• 1 tablespoon oil (for sautéing)

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. Cook on LOW for about 10 hours until tender, then shred the meat with two forks.
2. Step 2: In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and seasoning blend until tender.
3. Step 3: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, water from the can, salt, and pepper to the pot.
4. Step 4: Bring the soup to a boil, then lower the heat. Cover and simmer for about one hour, stirring occasionally.
5. Step 5: Add water as needed during cooking to adjust the soup’s consistency.

Tips & Variations

• Use fresh vegetables instead of frozen for a brighter flavor and firmer texture.
• Swap the pot roast for stew beef or chuck roast if preferred.
• Add herbs like thyme or bay leaves during simmering for extra depth.
• For a thicker soup, mash some of the potatoes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low 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 make this soup without a slow cooker?

Yes, you can brown the roast in a pot, then simmer it covered in beef broth on the stove until tender before shredding. It may take about 2-3 hours over low heat.

Can I use different vegetables?

Absolutely! Feel free to add or substitute vegetables like celery, bell peppers, or zucchini based on your preferences and what you have on hand.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

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4.5 from 136 reviews

A comforting and hearty old-fashioned vegetable beef soup made with tender slow-cooked pot roast, a medley of vegetables including potatoes, carrots, peas, green beans, and corn, simmered together in a rich beef broth and tomato soup base. Perfect for a cozy family meal that brings classic flavors and satisfying warmth.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 11 hours 10 minutes
• Total Time: 11 hours 25 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth

• 1 pot roast (about 2 pounds)
• 1/2 can (about 16 oz) beef broth (for slow cooker)
• Remaining beef broth from 32 oz container
• 2 (10.75 oz) cans tomato soup
• 1 can filled with water (10.75 oz approximately)
• Salt and pepper, to taste

Vegetables

• 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

Other

• 1 tablespoon oil (for sautéing)

Instructions

1. Season and slow cook the beef: Season the pot roast generously with salt and pepper. Place it in your slow cooker with half a can of beef broth (approximately 16 oz). Cook on LOW for about 10 hours until the meat is tender and easily shredded with two forks.
2. Sauté carrots and seasoning blend: In a very large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and frozen seasoning blend or chopped onions. Sauté them until they become tender and fragrant, about 5-7 minutes.
3. Add ingredients to the pot: Add the shredded beef, chopped russet potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup cans, and water (approximately one can’s worth) to the pot. Season with salt and pepper to your preference.
4. Simmer the soup: Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cover the pot and let the soup cook gently for about one hour, allowing the flavors to meld and the potatoes to cook fully.
5. Adjust liquid and seasoning: Throughout the simmering process, add additional water as needed to reach your desired soup consistency. Taste and adjust salt and pepper before serving.

Notes

• You can substitute the frozen seasoning blend with fresh chopped onions if preferred.
• Using a 32 oz container of beef broth total with half used in the slow cooker ensures rich beef flavor throughout the soup.
• Simmering the soup covered helps cook the potatoes and vegetables evenly.
• Adjust the amount of water to get your preferred thickness of soup.
• This soup freezes well and can be refrigerated for up to 3 days.

Keywords: vegetable beef soup, slow cooker soup, old-fashioned soup, hearty beef soup, pot roast soup, comforting soup recipe