My Mom’s Old-Fashioned Vegetable Beef Soup

A warm bowl of this old-fashioned soup brings comfort fast. It uses simple store-bought items and cooks low and slow for deep beef flavor.

introduction

This recipe is easy and homey. It fills the house with a rich smell and gives you a full meal in one pot. For ideas on quick meals to pair with soup, see this helpful note on easy breakfast ideas that also show how simple meals can be.

why make this recipe

Make this soup when you want a warm, filling dish that feeds many. It uses frozen vegetables to save time. You can leave it to cook in the slow cooker and finish in a pot. If you like creamy potato sides with soup, check a similar comfort idea at a potato soup guide.

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

This method breaks into slow cooking the roast and then combining everything in a pot.

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 :

1. Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
2. In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
3. Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
4. Bring to a boil, lower the heat, cover and simmer for about an hour.
5. Add water as desired while it cooks.

For a tip on planning simple meals that use a slow cooker, this short guide on quick meal ideas can help you see how to save time.

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

Serve hot in deep bowls. Add crusty bread or crackers. A spoon of butter on warm bread goes well with the soup. For a thicker side soup idea, you may like the texture ideas shown in this potato soup recipe.

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

Cool the soup to room temperature before storing. Put it in airtight containers. Keep in the fridge for up to 4 days. For longer storage, freeze in meal-size containers for up to 3 months. Reheat gently on the stove and add a little water if it is too thick. See simple storage tips at easy meal storage ideas.

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

• Use a cheap pot roast cut; slow cooking makes it tender.
• Shred the beef well so it spreads through the soup.
• If you like softer veggies, chop smaller or cook a bit longer.
• Taste and add salt near the end because broth and tomato soup add salt too.
• If you want a thicker soup, mash a few potatoes into the pot.

variation (if any)

• Use diced canned tomatoes instead of tomato soup for a fresher taste.
• Swap frozen vegetables for fresh if you prefer; add fresh carrots earlier so they soften.
• Make it spicier with a pinch of red pepper flakes or a splash of Worcestershire sauce.

FAQs

Q: Can I skip the slow cooker and brown the roast on the stove?
A: Yes. Brown the roast, then simmer in broth on low heat for 2 to 3 hours until tender. Shred and continue with the recipe.

Q: Can I use beef stock instead of broth?
A: Yes. Use stock or broth. Stock may add a richer flavor.

Q: Is this soup freezer friendly?
A: Yes. Cool fully, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Q: Can I add other vegetables?
A: Yes. Add chopped celery, cabbage, or turnips. Adjust cooking time so they cook through.

Conclusion

This classic soup is simple and full of flavor, a great dish for busy days and cold nights. For the original recipe source, see My Mom’s Old-Fashioned Vegetable Beef Soup – Smile Sandwich. For another home-style take, try this version at Old-Fashioned Vegetable Beef Soup Recipe – Food.com. If you want to read comments and tips from home cooks, check the discussion at reader comments on Smile Sandwich. For a slightly different old-fashioned version, see Old-Fashioned Vegetable Beef Soup – Mighty Mrs. For another family-style recipe idea, visit Mom’s Vegetable Beef Soup – Reluctant Entertainer.

My Mom's Old-Fashioned Vegetable Beef Soup

A warm and comforting old-fashioned soup filled with beef and hearty vegetables, perfect for a family meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 hours hrs 10 minutes mins

Total Time 10 hours hrs 25 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds pot roast Use a cheap pot roast cut for best results.
• 2 pieces russet potatoes, chopped If you want a thicker soup, mash a few potatoes into the pot.
• 1 bag frozen seasoning blend Can substitute for just chopped onions.
• 1 bag frozen peas
• 1 bag frozen green beans
• 1 bag frozen corn
• 4 large carrots, chopped If you like softer veggies, chop smaller or cook a bit longer.
• 32 oz beef broth Use stock if a richer flavor is preferred.
• 2 cans tomato soup (10.75 oz each) Can substitute diced canned tomatoes for a fresher taste.
• 1 can water
• to taste salt Add near the end of cooking because broth and tomato soup add salt too.
• to taste pepper

Method

 

Preparing the Roast

1. Season the roast with salt and pepper and place it in the slow cooker with half a can of beef broth.
2. Cook on LOW for about 10 hours until tender and shred with two forks.

Making the Soup

1. In a very large pot, sauté the carrots and frozen seasoning mix in 1 tablespoon of oil until tender.
2. Add the shredded beef, chopped potatoes, frozen veggies, remaining beef broth, tomato soup, water, salt, and pepper.
3. Bring to a boil, then lower the heat, cover, and simmer for about an hour.
4. Add water as needed while it cooks to reach desired consistency.

Notes

Cool the soup to room temperature before storing. Keep in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a little water if it's too thick.