My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

Introduction

This old-fashioned vegetable beef soup is a hearty, comforting meal that warms you from the inside out. Packed with tender pot roast, fresh vegetables, and rich broth, it’s perfect for chilly days or anytime you crave a classic homemade soup.

Ingredients

• 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
• 1 tablespoon oil (for sautéing)

Instructions

1. Step 1: Season the pot roast with salt and pepper. Place it in a slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until tender, then shred with two forks.
2. Step 2: In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and seasoning blend until tender.
3. Step 3: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, the can of water, and salt and pepper to the pot.
4. Step 4: Bring the soup to a boil, then reduce heat to low. Cover and simmer gently for about an hour, allowing the flavors to meld.
5. Step 5: Check the soup occasionally and add more water if needed to keep your desired consistency.

Tips & Variations

• Use fresh vegetables if you prefer; just remember to adjust the cooking time to ensure they’re tender.
• For extra flavor, brown the pot roast in a skillet before placing it in the slow cooker.
• Feel free to add herbs like thyme or bay leaves during the simmer for added aroma.
• If you like a thicker soup, mash some of the potatoes in the pot before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it has thickened. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of pot roast?

Yes, a chuck roast or brisket works well because they become tender after slow cooking. Avoid lean cuts that can dry out.

What can I use if I don’t have tomato soup?

You can substitute with tomato sauce or crushed tomatoes for a less sweet, more natural tomato flavor. Adjust seasoning as needed.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

---

★★★★★

4.4 from 75 reviews

• Author: Simon
• Total Time: 11 hours 20 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

A hearty and comforting old-fashioned vegetable beef soup made with tender slow-cooked pot roast, a medley of fresh and frozen vegetables, and rich tomato and beef broth. Perfect for a cozy meal that combines classic flavors and nourishing ingredients.

---

Ingredients

Scale 1x2x3x

Beef and Broth

• 1 pot roast (about 2 pounds)
• 1 (32 oz) container beef broth
• Salt and pepper, to taste

Vegetables

• 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

Other Ingredients

• 2 (10.75 oz) cans tomato soup
• 1 can filled with water (equal to one can size, approximately 10.75 oz)
• 1 tablespoon oil

---

Instructions

1. Season and slow cook the pot roast: Season the pot roast generously with salt and pepper. Place it in your slow cooker with half a can of beef broth (about 5.4 oz) to add moisture. Cook it on LOW for approximately 10 hours until the beef is tender and can be shredded easily with two forks.
2. Sauté the carrots and seasoning mix: In a very large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend or chopped onions. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5 to 7 minutes.
3. Add the beef and vegetables to the pot: Shred the slow-cooked pot roast with two forks and add it to the large pot with the sautéed vegetables. Add the chopped potatoes, frozen peas, frozen green beans, frozen corn, the remaining beef broth (about 26 oz), the two cans of tomato soup, the water measured by one can, and salt and pepper to taste. Stir everything to combine well.
4. Simmer the soup: Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 1 hour, allowing the flavors to meld and the potatoes and vegetables to cook fully.
5. Adjust consistency: Throughout the simmering process, add additional water as desired to reach your preferred soup consistency. Stir occasionally and taste to adjust seasoning before serving.

Notes

• Using a slow cooker to cook the pot roast makes the beef incredibly tender and flavorful.
• You can substitute fresh vegetables if preferred, just adjust cooking times accordingly.
• This soup tastes even better the next day as the flavors continue to develop.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Feel free to add herbs like thyme or bay leaves during simmering for extra depth of flavor.

• Prep Time: 20 minutes
• Cook Time: 11 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: vegetable beef soup, slow cooker soup, pot roast soup, hearty beef soup, old fashioned soup, comfort food