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.
My Mom's Old-Fashioned Vegetable Beef Soup
Ingredients
Method
- 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 for about 10 hours until it is very tender.
- Shred the beef with two forks.
- In a very large pot, heat 1 tablespoon oil.
- Sauté the chopped carrots and seasoning mix until they are soft.
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, 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 for 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.
