My Mom’s Old-Fashioned Vegetable Beef Soup

Ever crave a warm hug in a bowl?

Imagine the delightful smell of rich beef simmering alongside fresh vegetables wafting through your kitchen. That’s exactly what you’ll experience when you whip up My Mom’s Old-Fashioned Vegetable Beef Soup. It’s the kind of dish that fills your home with warmth and brings everyone to the table. This hearty soup is incredibly easy to make, so you can enjoy that cozy feeling without spending all day in the kitchen!

Why make this recipe

Let’s get real — you need more comfort food in your life! This soup isn’t just tasty; it’s also super practical. Here are a few reasons you’ll love it:

• Minimal Cleanup: One pot and a slow cooker? Yes, please! Just a bit of chopping and you’re golden.
• Budget-Friendly: With ingredients like potatoes and frozen veggies, it’s easy on the wallet. Perfect for those “I-want-comfort-food-but-I-cannot-spend-200-dollars” days!
• Family-Approved: Kids and adults alike go nuts for this flavor-packed soup. Finally, a dinner that pleases everyone.

Ingredients

You don’t need fancy stuff — just these basics! Grab the following:

• 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

Ready to get cooking? Follow these steps for soup that’ll warm your soul!

1. Prep the Roast: 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, then shred it with two forks.
2. Sauté the Carrots: In a very large pot, sauté the chopped carrots and the seasoning mix in 1 tablespoon of oil until tender.
3. Combine Ingredients: Add the shredded beef, chopped potatoes, frozen veggies, remaining beef broth, tomato soup, water, seasoning, salt, and pepper.
4. Simmer: Bring everything to a boil! Then lower the heat, cover the pot, and let it simmer for about an hour. Add more water if needed as it cooks.

How to make My Mom’s Old-Fashioned Vegetable Beef Soup (Overview)

Making this soup feels like a warm embrace. Start with a little prep by seasoning and slow-cooking your roast. While that’s doing its thing, sauté your carrots until they dance with flavor. Toss everything together in a big pot and let it simmer. Pro tip: Keep an eye on the texture; you want everything tender but not mushy. After an hour, you’ll be ready to spoon up some magic!

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

Serve this soup piping hot, and watch it fill your bowls with vibrant colors — orange carrots, green beans, and hearty beef! Top it off with freshly chopped parsley for a pop of flavor and aroma. Pair it with some crispy French bread for that satisfying crunch. Seriously, who can resist dipping fresh bread into a hot bowl of soup?

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

Got leftovers? Lucky you! This soup keeps well in the fridge for up to 4 days and in the freezer for up to 3 months. Just make sure to store it in airtight containers. When you’re ready to enjoy it again, reheat gently on the stove, adding a splash of extra broth if it’s too thick.

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

Want to elevate your soup game? Here are some nifty tricks:

• Herb Boost: Throw in some dried herbs like thyme or bay leaves for added flavor.
• Stir & Taste: Always taste before serving; adjust seasoning as desired. It’s your soup, make it perfect!
• Quick Cook: If you’re short on time, you can use a pressure cooker for faster results.

Variation

Looking to mix things up? You can easily swap the beef for chicken or even make it vegetarian by omitting the meat and using veggie broth instead. Toss in your favorite spices to change the flavor profile — perhaps a hint of cumin for a smoky twist?

FAQs

Can I use fresh vegetables?
Absolutely! Just chop them up and add them when you sauté the carrots.

How do I freeze this soup?
Let it cool completely before transferring to freezer-safe bags or containers. Leave some space for expansion!

Can I make this soup ahead of time?
Definitely! The flavors meld wonderfully after a day in the fridge. Just reheat before serving.

📌 Pin this recipe for your next cozy dinner night!

Vegetable Beef Soup

A hearty and comforting soup featuring tender beef, fresh vegetables, and rich flavors, perfect for a cozy dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

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 large carrots, chopped
• 1 32 oz container beef broth
• 2 cans 10.75 oz tomato soup
• 1 can filled with water
• to taste Salt and pepper

Method

 

Preparation

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, then shred it with two forks.
2. In a very large pot, sauté the chopped carrots and the seasoning mix in 1 tablespoon of oil until tender.

Cooking

1. Add the shredded beef, chopped potatoes, frozen veggies, remaining beef broth, tomato soup, water, seasoning, salt, and pepper.
2. Bring everything to a boil! Then lower the heat, cover the pot, and let it simmer for about an hour. Add more water if needed as it cooks.

Notes

Serve hot, topped with freshly chopped parsley. Pair with crispy French bread. This soup keeps well in the fridge for up to 4 days and in the freezer for up to 3 months in airtight containers. To reheat, gently warm on the stove, adding extra broth if necessary.