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