A warm, simple soup from my mom that fills the kitchen with comfort.
introduction
This soup is a plain, hearty mix of beef and vegetables that cooks slow and tastes like home. It makes a big pot that feeds the family and warms the day. If you want a slow cooker take on this idea, try this slow cooker vegetable beef soup for an easy, hands-off method.
why make this recipe
Make this soup because it is easy, filling, and uses simple pantry items. It is good when you want a warm meal that lasts for days. The ingredients are cheap and common. The flavors get better after a day in the fridge.
how to make My Mom’s Old-Fashioned Vegetable Beef Soup
- Season the pot roast with salt and pepper. Put the roast in the slow cooker with half a can of beef broth. Cook on LOW about 10 hours until it is very tender. Shred the beef with two forks.
- In a very large pot, heat 1 tablespoon oil. Saute the chopped carrots and the seasoning mix (or chopped onions) until they are soft. If you prefer a quicker meat option, see this ground beef vegetable soup idea.
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, the tomato soup, one can of water, and salt and pepper to the pot.
- Bring the soup to a boil, then lower the heat. Cover and simmer about 1 hour so the potatoes cook through and flavors blend.
- Check the soup as it cooks and add water if it gets too thick. Taste and adjust salt and pepper before serving.
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 roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
- In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
- Bring to a boil, lower the heat, cover and simmer for about an hour.
- Add water as desired while it cooks.
how to serve My Mom’s Old-Fashioned Vegetable Beef Soup
Serve hot in bowls. Add fresh cracked black pepper or a sprinkle of parsley if you like. This soup goes well with crusty bread, saltines, or a simple green salad. For a lighter soup idea to serve another night, see this chicken vegetable soup for inspiration.
how to store My Mom’s Old-Fashioned Vegetable Beef Soup
- Fridge: Cool the soup to room temperature, then store in a covered container for 3–4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat on the stove over low heat, stirring and adding a little water if needed.
tips to make My Mom’s Old-Fashioned Vegetable Beef Soup
- Use a good cut of roast for rich beef flavor.
- Shred the beef well so it spreads through the soup.
- Add frozen vegetables near the end of cooking if you want firmer veggies.
- Taste and season at the end; canned tomato soup already has salt.
- If the soup is too thick, add hot water or more beef broth.
variation (if any)
- Use ground beef instead of roast for a faster version.
- Swap fresh vegetables for frozen if you prefer.
- Add a bay leaf or a teaspoon of dried thyme for more herb flavor.
- Use beef bouillon instead of canned broth for a stronger taste.
FAQs
Q: Can I skip the slow cooker and use the roast on the stove?
A: Yes. Brown the roast, add broth, cover, and simmer on low 2–3 hours until very tender, then shred.
Q: Can I use fresh vegetables instead of frozen?
A: Yes. Fresh vegetables may need a longer simmer so they become tender. Add potatoes early.
Q: Is this soup good for meal prep?
A: Yes. It stores well and the flavor often improves after a day in the fridge.
Q: Can I make this in a pressure cooker?
A: Yes. Cook the roast in a pressure cooker for about 60–75 minutes to make it tender, then shred and finish the soup on the stove.
Conclusion
For the original home-style post, see My Mom’s Old-Fashioned Vegetable Beef Soup – Smile Sandwich. You can also compare a classic version on Old-Fashioned Vegetable Beef Soup Recipe – Food.com.
Print
My Mom’s Old-Fashioned Vegetable Beef Soup
- Total Time: 630 minutes
- Yield: 8 servings
- Diet: Omnivore
Description
A warm, hearty mix of beef and vegetables, perfect for filling the kitchen with comfort.
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
Instructions
- Season the pot roast with salt and pepper and place in the slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until tender, then shred with two forks.
- In a very large pot, heat 1 tablespoon oil and sauté the chopped carrots and seasoning mix until tender.
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, water, and more salt and pepper.
- Bring the soup to a boil, then lower the heat, cover, and simmer for about 1 hour.
- Check the soup as it cooks and add water if it’s too thick. Taste and adjust seasoning before serving.
Notes
Serve hot with fresh cracked black pepper or parsley. Pairs well with crusty bread or a green salad. Improve flavors after a day in the fridge.
- Prep Time: 30 minutes
- Cook Time: 600 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: vegetable beef soup, hearty soup, comfort food, slow cooker soup, family meal