Mom’s Old-Fashioned Vegetable Beef Soup

why make this recipe

This soup is warm, simple, and full of good vegetables and beef. It uses easy pantry items and frozen veggies so you can make it any day. If you like family-style comfort food, this recipe is a great choice. For a similar family-style page, see My Mom’s Old-Fashioned Vegetable Beef Soup on Lillian Recipes.

introduction

This is a plain, old-fashioned vegetable beef soup just like mom used to make. It has tender roast beef, potatoes, carrots, peas, green beans, and corn in a tomato and beef broth mix. You can make it in a slow cooker and finish in a pot. It is easy to stretch for a few meals or a crowd.

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

1. Season the pot roast with salt and pepper. Put it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours. Shred the roast with two forks when done.
2. In a very large pot, heat 1 tablespoon oil and sauté the carrots and the frozen seasoning blend (or chopped onions) until the carrots are tender.
3. Add the shredded beef, chopped potatoes, frozen peas, green beans, and corn to the pot.
4. Pour in the remaining beef broth, both cans of tomato soup, and one can of water. Add salt and pepper to taste.
5. Bring the soup to a boil, then lower the heat. Cover and simmer for about one hour. Add water as needed while it cooks to get the thickness you like.
   This method keeps the meat tender and lets the vegetables cook evenly. For another hearty beef pasta idea, you might like Cajun Beef Spaghetti with a creamy sauce.

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 :

• 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.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.

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

Serve hot in bowls with crusty bread or crackers. A spoonful of grated cheese is nice if you like. This soup goes well with a simple green salad or a slice of toasted bread.

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

Let the soup cool to room temperature. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge and reheat on the stove until hot.

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

• Use a fatty roast for more flavor; the fat adds richness to the broth.
• Shred the roast fine so it mixes well with the vegetables.
• Add frozen vegetables near the end of simmering if you want them firmer.
• Taste and adjust salt and pepper after the soup cooks.
• For more slow-cooker meal ideas, check simple tips from a similar recipe like Creamy Cowboy Soup.

variation (if any)

• Swap the pot roast for leftover roast beef or stew meat.
• Use fresh vegetables instead of frozen; cook them a bit longer so they soften.
• For a thicker soup, add a tablespoon of cornstarch mixed with cold water and stir in at the end while simmering.

FAQs

Q: Can I use leftover roast instead of cooking a new roast?
A: Yes. Leftover roast works fine. Add it when you mix the vegetables so it heats through.

Q: Can I make this on the stove only, without a slow cooker?
A: Yes. Brown the roast in a pot, add half the broth, cover and simmer until tender (2–3 hours), then shred and continue the recipe.

Q: Can I use beef stock instead of tomato soup?
A: You can, but tomato soup adds body and a mild tomato flavor. If you skip it, taste and add a small can of tomato sauce or diced tomatoes.

Q: Is this soup freezer friendly?
A: Yes. Cool fully and freeze in portions. Thaw overnight in the fridge before reheating.

Q: How do I make the soup less salty?
A: Use low-sodium beef broth and taste before adding extra salt. You can also add more water or potatoes to dilute the salt.

Conclusion

This old-fashioned vegetable beef soup is simple, filling, and easy to make any day of the week. For the original family-styled version and more notes, see the My Mom’s Old-Fashioned Vegetable Beef Soup post. For another classic community recipe with user tips, see Old-Fashioned Vegetable Beef Soup on Food.com.

My Mom’s Old-Fashioned Vegetable Beef Soup

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A warm and comforting old-fashioned vegetable beef soup filled with tender roast beef and a medley of vegetables.

• Total Time: 645 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 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 filled with water
• Salt and pepper, to taste

Instructions

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, sauté 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.

Notes

Use a fatty roast for more flavor, shred the roast fine, and add frozen vegetables near the end for a firmer texture. This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

• Author: mehdilmh
• Prep Time: 15 minutes
• Cook Time: 630 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: None

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: vegetable beef soup, comfort food, easy soup recipe, family-style meals, slow cooker recipes