Moms vegetable beef soup is the kind of big, simmering pot that makes the whole house smell like home: fork tender pot roast, potatoes, carrots, corn, peas, and green beans in a savory tomato beef broth.
This old fashioned version uses a slow cooker for the roast and a big stockpot for the soup, so most of the time is hands off. It feeds a crowd, freezes well, and tastes even better the next day.
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Why This Moms Vegetable Beef Soup Recipe Works
Cooking the roast low and slow in the slow cooker makes it tender enough to shred with two forks, and the cooking juices go straight into the soup. Sauteing the carrots and the onion blend first draws out their sweetness before the liquids go in.
Tomato soup and beef broth make a rich, lightly sweet base, and adding the frozen vegetables near the end keeps them bright instead of mushy.
Ingredients for Moms Vegetable Beef Soup
- 2 lb chuck roast, cut into 3 or 4 large chunks
- 1 carton (32 oz) low sodium beef broth, divided
- 2 russet potatoes (about 1 lb), peeled and diced
- 2 cups frozen seasoning blend (onion, celery, and bell pepper), or 1 1/2 cups chopped fresh onion
- 2 cups frozen peas
- 2 cups frozen green beans
- 2 cups frozen corn
- 4 large carrots, chopped
- 2 cans (10.75 oz each) condensed tomato soup
- 1 soup can of water (about 1 1/4 cups)
- 1 tbsp oil, for sauteing
- Salt and black pepper, to taste
Chuck roast. Its marbling melts into the broth and shreds easily. Any pot roast cut suitable for slow cooking works.
Low sodium beef broth. The condensed soup is already salty, so low sodium broth lets you season at the end.
Condensed tomato soup. It gives the broth body and a gentle sweetness. Tomato sauce thinned with broth is an option.
Frozen vegetables. They keep the prep short. Fresh green beans and corn cut from the cob also work.
Russet potatoes. They soften and slightly thicken the soup. Yukon golds hold their shape better.
How to Make Moms Vegetable Beef Soup
1. Season the roast. Cut the roast into large chunks, season with salt and pepper, and place it in the slow cooker with 1 cup of the broth.
2. Slow cook. Cover and cook on LOW for 7 to 8 hours, until the beef shreds easily with a fork.
3. Shred. Pull the beef apart with two forks and keep the cooking juices.
4. Saute the base. Heat the oil in a large stockpot over medium heat and cook the carrots and seasoning blend for 8 to 10 minutes, until the carrots start to soften.
5. Build the soup. Add the shredded beef and its juices, the potatoes, the remaining broth, the tomato soup, and the water. Stir and bring to a boil.
6. Simmer and finish. Reduce the heat, cover, and simmer for 45 minutes. Add the peas, green beans, and corn and cook 15 minutes more, until the potatoes are tender. Add water if the soup gets too thick, then season to taste.
How to Serve Moms Vegetable Beef Soup
Ladle the soup into big bowls and garnish with fresh parsley. Warm bread is the classic side, and air fryer baguette garlic bread is easy to crisp while the soup rests. A square of Roasted chile cheese cornbread adds a savory crunch.
If soup season is your favorite, add creamy tomato bisque soup or a pot of chicken noodle soup with egg noodles to your meal plan.
How to Store and Reheat Moms Vegetable Beef Soup
Cool the soup quickly and refrigerate it within two hours. Stored in airtight containers, it keeps for 3 to 4 days.
Reheat on the stove until it reaches 165 degrees F and is steaming throughout. For the freezer, portion cooled soup into containers and thaw in the fridge. The potatoes soften a bit after freezing, but the flavor holds.
Tips and Variations for Moms Vegetable Beef Soup
Cut the roast into chunks. Smaller pieces cook through safely and evenly in the slow cooker.
Do not fill the slow cooker too high. Food safety guidance recommends filling it only half to two thirds full, as explained in the Clemson Extension slow cooker food safety guide.
Add the frozen vegetables late. They keep their color and texture.
Brown the roast first. Searing the chunks before slow cooking adds a deeper flavor.
Thin or thicken to taste. A splash of water thins it, and mashing a few potatoes against the pot thickens it.
Add herbs. A bay leaf or a pinch of thyme works with the tomato base.
Use leftover roast. Shredded pot roast from another meal makes this soup much faster.
Season at the end. Taste after simmering, since condensed soup adds salt as it cooks.
Frequently Asked Questions About Moms Vegetable Beef Soup
Can I make moms vegetable beef soup entirely in the slow cooker?
You can, but the quantity is large. Use the roast and broth first, then add the vegetables in the last hour, keeping the cooker no more than two thirds full.
What cut of beef works well?
Chuck roast is ideal. It has enough fat to stay tender and shred after a long cook.
Can I use fresh vegetables instead of frozen?
Yes. Use fresh green beans, corn, and peas, and add them in the last 15 to 20 minutes.
Can I freeze moms vegetable beef soup?
Yes. Cool it completely and freeze in portions. The potatoes soften, so you may want to leave them out if you plan to freeze.
How do I make the soup thicker?
Mash some of the potatoes against the side of the pot, or simmer it uncovered for the last 15 minutes.
Moms Old Fashioned Vegetable Beef Soup
Equipment
- Slow cooker
- Stockpot
- Forks
Ingredients
Main Ingredients
- 2 lb chuck roast cut into 3 or 4 large chunks
- 32 oz low sodium beef broth 1 carton, divided
- 2 russet potatoes (about 1 lb) peeled and diced
- 2 cup frozen seasoning blend onion, celery, and bell pepper
- 2 cup frozen peas
- 2 cup frozen green beans
- 2 cup frozen corn
- 4 large carrots chopped
- 2 cans (10.75 oz each) condensed tomato soup
- 1 ¼ cup water one soup can
- 1 tbsp oil for sauteing
- ¼ tsp salt and black pepper to taste
Instructions
Cooking
- Slow cook the roast. Season the chunks, add them to the slow cooker with 1 cup broth, and cook on LOW 7 to 8 hours.
- Shred. Pull the beef apart with forks and keep the juices.
- Saute. Cook the carrots and seasoning blend in the oil in a stockpot 8 to 10 minutes.
- Combine. Add the beef and juices, potatoes, remaining broth, tomato soup, and water, then bring to a boil.
- Simmer. Cover and simmer 45 minutes, add the peas, beans, and corn, and cook 15 minutes more until the potatoes are tender.
