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Why Make This Recipe

There’s something special about a warm bowl of soup, especially during cold days. My Mom’s Old-Fashioned Vegetable Beef Soup is not just a meal; it’s a comforting hug in a bowl. This recipe uses simple ingredients that create rich flavors, making it a perfect dish for family dinners or cozy nights in. It’s easy to prepare and can feed a crowd, bringing everyone together to share stories and laughs.

How to Make My Mom’s Old-Fashioned Vegetable Beef Soup

Ingredients:

1 Pot roast (about 2 pounds)
4 large Carrots
1 bag Corn, frozen
1 bag Green beans, frozen
1 bag Peas, frozen
2 Russet potatoes
1 (32 oz) container Beef broth
2 (10.75 oz) cans Tomato soup
Salt
Pepper
1 bag Seasoning blend, frozen
1 can filled with water

Directions:

In a large pot, brown the pot roast on all sides over medium-high heat.
Add the beef broth and water to the pot, scraping any browned bits off the bottom.
Stir in the tomato soup, carrots, frozen corn, green beans, and peas.
Cube the russet potatoes and add to the pot along with the seasoning blend, salt, and pepper.
Bring the pot to a boil, then reduce heat to low and simmer for 1.5 hours.
Taste and adjust seasoning as needed.

How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup

Serve the soup hot in bowls. You can pair it with crusty bread or a simple salad for a complete meal. This soup is also great for lunch the next day, so feel free to make extra.

How to Store My Mom’s Old-Fashioned Vegetable Beef Soup

Let the soup cool down before transferring it to an airtight container. Store it in the fridge for up to 3 days. You can also freeze the soup in portions for later use, which is perfect for busy days when you need a quick meal.

Tips to Make My Mom’s Old-Fashioned Vegetable Beef Soup

For extra flavor, take your time browning the pot roast, as this adds depth to the soup.
Feel free to add more vegetables like bell peppers or zucchini, based on your preference.
To save time, you can use pre-cut vegetables or a frozen vegetable mix instead of chopping fresh ones.

Variation

If you’re looking for a lighter version, you can substitute the pot roast with ground beef or turkey. You can also use low-sodium broth and soup to make it healthier.

FAQs

1. Can I use a slow cooker for this recipe?
Yes, you can use a slow cooker. Brown the pot roast first, then add all the ingredients to the slow cooker. Cook on low for 6 to 8 hours.

2. How can I make this soup thicker?
To thicken the soup, you can mash some of the potatoes in the pot or add a flour slurry (flour mixed with water).

3. Is this soup good for freezing?
Absolutely! This soup freezes well. Just remember to leave out the potatoes if you plan to freeze it, as they can become grainy once thawed. Add fresh potatoes when you reheat it.