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