Vegetable Beef Soup
Comfort and nostalgia come together in this hearty recipe for My Mom’s Old-Fashioned Vegetable Beef Soup. Packed with tender beef, vibrant vegetables, and a rich tomato-based broth, it’s the perfect dish for cozy family dinners. This classic soup is a warming embrace on chilly days and is sure to bring back cherished memories with every spoonful.
With minimal prep and an irresistibly savory aroma that fills your kitchen, this soup is as practical as it is delicious. Make a batch, enjoy it fresh, and freeze the leftovers for an easy, comforting meal later.
Key Ingredients That Make This Soup Shine
The Heart of the Dish: Beef and Broth
- Pot Roast – Slow-cooked to tender perfection, it adds richness and substance.
- Beef Broth – Deepens the savory flavor of the soup base.
The Vegetable Stars
- Russet Potatoes – Adds body and heartiness to each bite.
- Carrots – A touch of natural sweetness balances the savory elements.
- Frozen Corn, Green Beans, and Peas – Convenient and vibrant, they bring color and variety.
- Frozen Seasoning Blend – A blend of onions and other aromatics enhances the flavor.
The Flavorful Foundation
- Tomato Soup – A creamy, slightly tangy base ties everything together.
- Salt and Pepper – Simple seasonings that elevate every ingredient.
Step-by-Step Guide: Bringing the Soup to Life
- Start with Tender Beef
Season a pot roast generously and cook it low and slow in a slow cooker until it falls apart at the touch of a fork. - Build the Flavor Base
Sauté carrots and a seasoning blend in a large pot, creating a fragrant foundation for your soup. - Combine and Simmer
Add the shredded beef, vegetables, broth, and tomato soup to the pot. Simmer until the flavors meld and the potatoes are tender. - Serve and Enjoy
Adjust seasoning to taste, ladle into bowls, and enjoy with crusty bread or crackers.
Tips and Variations for Perfect Results
This soup is incredibly versatile and forgiving. Swap out the pot roast for ground beef or turkey for a quicker version. Fresh vegetables can be used in place of frozen for a vibrant seasonal twist. To enhance the flavor, add a bay leaf or a sprig of thyme while simmering, removing it before serving.
For a slightly thicker soup, mash a portion of the cooked potatoes directly in the pot. Prefer a spicier kick? Stir in a dash of chili powder or a splash of hot sauce.
Storing Leftovers: Simple and Practical
This soup is perfect for meal prepping or enjoying later. Allow it to cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months. To reheat, warm it gently on the stove, adding a splash of water or broth if the consistency needs adjusting.
Savor the tradition and warmth of My Mom’s Old-Fashioned Vegetable Beef Soup—a dish that feels like home with every bite.
Vegetable Beef Soup
Ingredients
- 1 32 oz container beef broth
- 2 russet potatoes diced
- 1 2-pound pot roast
- 1 bag frozen corn
- 1 bag frozen green beans
- 1 bag frozen peas
- 4 large carrots cut into chunks
- 2 10.75 oz cans tomato soup
- 1 can of water use the tomato soup can as a measure
- 1 bag frozen seasoning blend or diced onions
- Salt and pepper to taste
Instructions
- Generously season the pot roast with salt and pepper, then place it in a slow cooker. Pour in half a can of beef broth, cover, and cook on LOW for about 10 hours. Once tender, shred the roast using two forks.
- Heat 1 tablespoon of oil in a large stockpot. Sauté the carrots and frozen seasoning blend until softened and aromatic.
- Add the shredded beef, diced potatoes, remaining vegetables, beef broth, tomato soup, water, salt, and pepper to the pot.
- Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, stirring occasionally. Adjust the thickness of the soup by adding water as needed during cooking.