There’s something truly special about a bowl of homemade soup, especially when it’s a comforting blend of beef and vegetables simmered to perfection. My Mom’s Old-Fashioned Vegetable Beef Soup brings warmth and love to the dinner table, showcasing family traditions that make meals memorable.
why make this recipe
This soup is not just filling; it’s nutritious and packed with flavor. It’s an easy way to include a variety of vegetables in your diet while savoring tender beef cooked slowly to blend all the ingredients beautifully. Perfect for chilly days or family gatherings, this recipe will also remind you of home and good times spent around the table.
how to make My Mom’s Old-Fashioned Vegetable Beef Soup
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 the roast with salt and pepper and place it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours, then shred the beef with two forks.
- In a very large pot, sauté the carrots and the seasoning mix in 1 tablespoon of oil until they are tender.
- Add the shredded beef, chopped potatoes, remaining veggies, the rest of the beef broth, tomato soup, and water. Mix well and season with salt and pepper.
- Bring the mixture to a boil, then lower the heat, cover, and simmer for about an hour. Add water as needed while it cooks.
how to serve My Mom’s Old-Fashioned Vegetable Beef Soup
Serve this hearty soup hot in a bowl. It pairs wonderfully with crusty bread or crackers for dipping. You can also garnish with fresh herbs like parsley for an extra touch of flavor.
how to store My Mom’s Old-Fashioned Vegetable Beef Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container as the soup will expand when frozen.
tips to make My Mom’s Old-Fashioned Vegetable Beef Soup
- For added richness, you can use beef broth made from scratch.
- Feel free to add more vegetables based on what you have at home, like zucchini or bell peppers.
- If you prefer a thicker soup, you can add some cornstarch mixed with water to thicken it as it cooks.
variation
You can customize this recipe by using different cuts of beef, such as stew meat or chuck roast. Swap out the frozen veggies for fresh ones when they’re in season for a more vibrant taste.
FAQs
Can I make this soup in a pressure cooker?
Yes! You can cook the beef in a pressure cooker for about 60 to 90 minutes, depending on the cut, before adding the vegetables.
Is this soup suitable for freezing?
Absolutely! Just make sure to cool it completely before transferring it to freezer-safe containers.
Can I make this soup vegetarian?
Yes! You can replace the beef with mushrooms or extra beans, and use vegetable broth instead of beef broth for a delicious vegetarian version.
Old-Fashioned Vegetable Beef Soup
Ingredients
Beef and Broth
- 1 piece pot roast (about 2 pounds) Use a cut suitable for slow cooking.
- 1 container 32 oz beef broth
Vegetables
- 2 pieces russet potatoes, chopped Peel and dice before adding.
- 1 bag frozen seasoning blend Alternatively, use freshly chopped onions.
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 pieces large carrots, chopped Fresh carrots work best.
Sauce
- 2 cans 10.75 oz tomato soup
- 1 can water Use a tomato soup can to measure.
- Salt and pepper to taste
Instructions
Preparation
- Season the roast with salt and pepper and place it in your slow cooker with half a can of beef broth.
- Cook on LOW for about 10 hours, then shred the beef with two forks.
Cooking
- In a very large pot, sauté the carrots and the seasoning mix in 1 tablespoon of oil until they are tender.
- Add the shredded beef, chopped potatoes, remaining veggies, the rest of the beef broth, tomato soup, and water. Mix well and season with salt and pepper.
- Bring the mixture to a boil, then lower the heat, cover, and simmer for about an hour. Add water as needed while it cooks.
