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Bowl of my mom's old-fashioned vegetable beef soup with fresh ingredients

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.
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Prep Time 15 minutes
Cook Time 10 hours 10 minutes
Total Time 10 hours 25 minutes
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.