My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

Introduction

This hearty vegetable beef soup is a comforting classic that’s perfect for chilly days. Slow-cooked pot roast combined with a variety of fresh and frozen vegetables creates a rich, flavorful broth that warms you from the inside out.

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

Instructions

1. Step 1: Season the pot roast generously with salt and pepper. Place it in a 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 frozen seasoning blend until the carrots are tender.
3. Step 3: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, water, and salt and pepper to the pot.
4. Step 4: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about an hour.
5. Step 5: Check occasionally and add more water if needed to maintain your desired consistency while it cooks.

Tips & Variations

• For a richer flavor, brown the pot roast in a skillet before placing it in the slow cooker.
• Feel free to substitute fresh vegetables for the frozen ones if you prefer.
• Add a bay leaf during simmering for extra aroma, but remove before serving.
• If you like a thicker soup, mash some of the potatoes during cooking or add a tablespoon of tomato paste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through, adding a splash of water or broth if it has thickened too much. You can also freeze the soup 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 a different cut of beef instead of pot roast?

Yes, other cuts suitable for slow cooking like chuck roast or brisket work well, as they become tender and flavorful over long cooking times.

Do I have to use frozen vegetables, or can I use fresh?

You can absolutely use fresh vegetables. Adjust cooking times slightly; fresh veggies may need a bit longer to become tender during simmering.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

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★★★★★

4.7 from 129 reviews

This hearty and comforting Old-Fashioned Vegetable Beef Soup is made with tender shredded pot roast, a medley of fresh and frozen vegetables, and rich beef broth. Slow-cooked to perfection, it’s a classic homemade soup that brings warmth and nostalgia to any meal.

• Author: Bella
• 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

Meat

• 1 pot roast (about 2 pounds)

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

Liquids

• 1 (32 oz) container beef broth
• 2 (10.75 oz) cans tomato soup
• 1 can filled with water (use the empty tomato soup can to measure)

Seasoning

• Salt and pepper, to taste
• 1 tablespoon oil (for sautéing)

Instructions

1. Season and cook the roast: Season the pot roast generously with salt and pepper. Place it in your slow cooker with half a can (about 5.4 oz) of beef broth and cook on LOW for about 10 hours until the meat is tender and easily shredded with two forks.
2. Sauté the base 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 they become tender, which usually takes about 5-7 minutes.
3. Combine all ingredients: Add the shredded beef from the slow cooker into the large pot along with the chopped potatoes, frozen peas, green beans, corn, remaining beef broth (about 26 oz), tomato soup, one can of water, salt, and pepper to taste.
4. Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about an hour. Stir occasionally to prevent sticking and ensure even cooking.
5. Adjust liquid and seasoning: During simmering, add additional water as desired to reach your preferred soup consistency. Taste and adjust salt and pepper before serving.

Notes

• Using a slow cooker to cook the roast ensures the beef is tender and flavorful.
• Frozen vegetables provide convenience but fresh vegetables can be used if preferred; cooking times may vary slightly.
• You can customize the seasoning blend depending on your taste, such as adding garlic or herbs.
• This soup stores well in the fridge and flavors deepen after resting overnight.
• Reheat gently on the stovetop, adding extra broth or water if it thickens too much.

Keywords: vegetable beef soup, old fashioned soup, slow cooker soup, hearty beef soup, homemade vegetable soup