There’s something comforting about a warm bowl of soup, especially during chilly days or when you’re feeling under the weather. My Mom’s Old-Fashioned Vegetable Beef Soup captures the essence of home cooking and brings back nostalgic memories of family gatherings and hearty meals. This soup is not just a dish; it’s a warm embrace in a bowl, filled with tender beef, vibrant vegetables, and wholesome flavors.

Why Make This Recipe

This recipe stands out because of its simplicity and the rich, savory flavor it offers. Ideal for busy weeknights or lazy weekends, this soup can be prepared in your slow cooker, allowing the flavors to meld beautifully. Each ingredient contributes to a delectable yet uncomplicated experience. Plus, it’s an excellent way to sneak in veggies for picky eaters, making it a versatile choice for families.

How to Make My Mom’s Old-Fashioned Vegetable Beef Soup

Ingredients:

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

Directions:

Season the pot roast with salt and pepper, and place it in your slow cooker along with half a can of beef broth. Cook on LOW for about 10 hours. Once done, shred the beef with two forks.
In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and frozen seasoning mix until tender.
Add the shredded beef, chopped potatoes, remaining frozen veggies, remaining beef broth, tomato soup, can of water, and additional salt and pepper to taste.
Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about an hour. Feel free to add more water as desired while it cooks to reach your preferred consistency.

How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup

This soup is best served hot, ideally with a crusty piece of bread or a warm dinner roll alongside. You can also spruce it up with a sprinkle of fresh herbs, such as parsley or thyme, for a dash of color and flavor. Each bowlful just begs to be savored, allowing you to enjoy every spoonful of this heartwarming meal.

How to Store My Mom’s Old-Fashioned Vegetable Beef Soup

If you have leftovers (which are often even better the next day), store them in an airtight container in the fridge for up to 4 days. For longer storage, this soup freezes well too! Just ensure it cools down completely, then freeze in portion-sized containers for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove.

Tips to Make My Mom’s Old-Fashioned Vegetable Beef Soup

For extra flavor, consider browning the pot roast in a skillet before placing it in the slow cooker.
You can customize the vegetables to your liking—add zucchini, bell peppers, or whatever you have on hand.
Adjust the thickness of your soup by adding or reducing the amount of beef broth and water according to your preference.

Variation

For a twist on this classic, try adding cooked noodles or rice to the soup just before serving for a heartier meal. If you’re looking for a spicy kick, toss in some diced jalapeños or a dash of hot sauce during cooking. You can also substitute ground beef for the pot roast for a different texture, adjusting the cooking time accordingly.

FAQs

1. Can I make this soup without a slow cooker?
Yes! You can easily make this soup on the stovetop. Just brown the beef in a large pot, then add all the ingredients and simmer on low for about 1.5 to 2 hours until the meat is tender.

2. Is this soup gluten-free?
Yes, all the ingredients listed are naturally gluten-free. However, always check the labels on your broth and canned soups to ensure they meet your dietary needs.

3. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used, just keep in mind that they may require a slightly different cooking time. Generally, you would want to add them to the pot earlier to ensure they cook through.

Enjoy cooking and sharing this comforting soup with your loved ones, just as my mom did!

Vegetable Beef Soup

A comforting and hearty vegetable beef soup that's perfect for chilly days, packed with tender beef and vibrant vegetables, bringing back nostalgic family memories.

Prep Time 20

Cook Time 10

Total Time 10 20

Serving Size servings

Ingredients

Main Ingredients

2 pounds pot roast About 2 pounds
2 pieces 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 pieces large carrots, chopped
32 oz beef broth 1 (32 oz) container
2 cans tomato soup 2 (10.75 oz) cans
1 can water Filled with water
Salt and pepper, to taste

Instructions

Preparation

Season the pot roast with salt and pepper, and place it in your slow cooker along with half a can of beef broth. Cook on LOW for about 10 hours. Once done, shred the beef with two forks.
In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and frozen seasoning mix until tender.
Add the shredded beef, chopped potatoes, remaining frozen veggies, remaining beef broth, tomato soup, can of water, and additional salt and pepper to taste.
Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about an hour. Feel free to add more water as desired while it cooks to reach your preferred consistency.

Notes

Serve hot with crusty bread or warm dinner rolls, and consider garnishing with fresh herbs like parsley or thyme. This soup stores well in an airtight container in the fridge for up to 4 days and can be frozen for up to 3 months.