My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

Introduction

This old-fashioned vegetable beef soup is a comforting, hearty meal perfect for chilly days. Slow-cooked with tender pot roast and a variety of fresh and frozen vegetables, it’s a classic dish that warms 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 (same size as tomato soup) filled with water
• Salt and pepper, to taste

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 and cook on LOW for about 10 hours until tender. Shred the meat carefully with two forks.
2. Step 2: In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and the frozen seasoning mix until the vegetables are tender.
3. Step 3: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, the can of water, salt, and pepper to the pot.
4. Step 4: Bring the soup to a boil. Then lower the heat, cover the pot, and let it simmer for about one hour, allowing all flavors to meld.
5. Step 5: Check the soup occasionally and add additional water if needed to reach your desired consistency during cooking.

Tips & Variations

• For extra depth of flavor, brown the pot roast in a skillet before placing it in the slow cooker.
• Use fresh vegetables if available, adjusting cooking times accordingly.
• Substitute beef broth with vegetable broth for a lighter taste.
• Add a splash of Worcestershire sauce or a bay leaf during simmering for added complexity.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. This soup can also be frozen 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, tougher cuts like chuck roast or brisket work well as they become tender with slow cooking. Avoid very lean cuts which may dry out.

Is it okay to use all fresh vegetables instead of frozen?

Absolutely. Just adjust the cooking times since fresh vegetables may take longer to soften than frozen. Add harder vegetables like carrots and potatoes earlier in the simmering process.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

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★★★★★

4.6 from 129 reviews

A hearty and comforting homemade vegetable beef soup featuring tender slow-cooked pot roast and a mix of fresh and frozen vegetables simmered together in a rich tomato and beef broth base. Perfect for a cozy meal any time of year.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 10 hours 30 minutes
• Total Time: 10 hours 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 pot roast (about 2 pounds)

Vegetables

• 2 russet potatoes, chopped
• 4 large carrots, chopped
• 1 bag frozen seasoning blend (or chopped onions)
• 1 bag frozen peas
• 1 bag frozen green beans
• 1 bag frozen corn

Liquids & Canned Goods

• 1 (32 oz) container beef broth (divided use)
• 2 (10.75 oz) cans tomato soup
• 1 can filled with water

Seasonings

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

Instructions

1. Season and Slow Cook Beef: Season the 2-pound pot roast generously with salt and pepper. Place it in your slow cooker and add half a can of beef broth (approximately 16 oz). Cook on LOW for about 10 hours until the beef is tender enough to shred easily with two forks.
2. Sauté Vegetables: In a very large pot on the stovetop, heat 1 tablespoon of oil. Add the chopped carrots and the frozen seasoning blend (or chopped onions) and sauté until the vegetables are tender and fragrant.
3. Add Beef and Remaining Ingredients: Shred the slow-cooked beef and add it to the pot. Then add the chopped potatoes, frozen peas, green beans, corn, the remaining beef broth (about 16 oz), two cans of tomato soup, the can of water, and season with 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 for about one hour to allow the flavors to meld and the potatoes to become tender.
5. Adjust Consistency: As the soup cooks, add additional water as desired to reach your preferred consistency. Stir occasionally and taste to adjust seasonings if needed before serving.

Notes

• Using a slow cooker allows the beef to become very tender and flavorful.
• The combination of frozen and fresh vegetables provides texture and depth without extra prep time.
• You can substitute seasoning blend with chopped onions and your preferred spices if desired.
• Leftovers keep well and flavors improve after a day refrigerated.
• This soup freezes well for up to 3 months.

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