Here is a warm, simple take on a family soup that feels like home.
INTRODUCTION
My Mom’s Old-Fashioned Vegetable Beef Soup is a plain and good soup. It is easy to make. It uses a pot roast, simple vegetables, and canned tomato soup for body and taste. The slow cooker does the hard work. The pot then becomes the place to finish the soup. This soup warms you on cold nights and makes a house smell like dinner and comfort. If you like rich, slow-cooked beef dishes, also try a different take like this creamy slow cooker beef pasta for another weeknight option.
This recipe reads like a memory. It uses simple steps and common pantry items. You can change the vegetables to what you like. You can make a big pot and feed the whole family. The soup freezes well and tastes even better the next day.
WHY YOU WILL LOVE THIS RECIPE
You will love this soup because it is honest and familiar. It tastes like home. The beef is tender and full of flavor. The vegetables are soft, not mushy. The tomato soup gives a smooth, mild tomato touch that binds the taste together. It is both filling and light enough to eat every week if you want.
The recipe is forgiving. If you forget one vegetable, the soup still works. If you want a chunkier or thinner soup, you can change the cooking time or add water. If you like simple meals with big flavor, this recipe will be a go-to. For another no-fuss family dish with beef, try a stir fry like beef and broccoli stir fry for a fast weeknight meal.
HOW TO MAKE My Mom’s Old-Fashioned Vegetable Beef Soup
This recipe uses two main steps. First, you cook the roast slowly until it falls apart. Second, you build the soup in a large pot with vegetables and broth. The slow cook step gives you soft, shreddable beef. The stove step lets you control how the vegetables cook and lets the flavors blend.
Start early. The roast needs low heat for many hours. You can cook the roast while you sleep or while you work. Then finish the soup in a big pot. Stir well and check the salt at the end. Taste and adjust. If the soup is too thick, add a little water. If it needs more flavor, add a dash more salt and pepper.
This method also works if you want to make a different vegetable soup. You can swap the frozen mix for others and still get a good result similar to simple soups such as cabbage soup.
EQUIPMENT NEEDED
- Slow cooker or crock pot for the roast
- Large heavy pot for the soup
- Knife and cutting board
- Two forks for shredding the beef
- Measuring spoon for oil and seasoning
- Stirring spoon
- Ladle for serving
Ingredients You’ll Need :
- 1 pot roast (about 2 pounds)
- Salt and pepper, to taste
- 1 (32 oz) container beef broth, divided
- 2 russet potatoes, chopped into bite-sized pieces
- 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
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- 1 tablespoon oil for sautéing
STEP-BY-STEP INSTRUCTIONS :
Season your pot roast generously with salt and pepper. Place it in your slow cooker and add about half of the beef broth. Set it on LOW and let it cook for about 10 hours.
Once the beef is done, use two forks to shred it right in the slow cooker. Set it aside while you prep the vegetables.
Heat 1 tablespoon of oil in your largest pot over medium heat and add your chopped carrots and seasoning blend. Sauté them for about 5 minutes until they start to soften.
Add your shredded beef to the pot along with the chopped potatoes. Then add all your frozen vegetables – the peas, green beans, and corn.
Pour in the remaining beef broth, both cans of tomato soup, and fill one of those cans with water and add that too.
Season with salt and pepper. Start with about a teaspoon of each and adjust to taste later.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about an hour.
Check the soup periodically and add more water if it seems too thick.
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HOW TO SERVE My Mom’s Old-Fashioned Vegetable Beef Soup
Serve the soup hot in deep bowls. Use a ladle and fill each bowl with meat and vegetables. A slice of crusty bread or a warm roll makes a good side. You can add a spoon of plain yogurt or a small square of butter on top for shine. A simple green salad with a mild dressing also pairs well.
If you like, top each bowl with fresh parsley or a little grated cheese. The garnish adds a fresh note but is not needed. For a filling meal, serve the soup with a side of toasted cheese sandwich or crackers.
STORAGE & FREEZING : My Mom’s Old-Fashioned Vegetable Beef Soup
This soup stores well in the fridge. Let the soup cool to room temperature before covering. Use shallow containers for faster cooling. Store in the fridge for up to 4 days. Reheat on the stove over low heat. Stir often so the soup warms evenly.
To freeze, put soup into freezer-safe containers or heavy freezer bags. Leave space at the top because liquid expands when frozen. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stove and add a splash of water or broth if the soup is too thick after thawing.
SERVING SUGGESTIONS
- Serve with a crusty baguette or buttered rolls.
- Make grilled cheese sandwiches for kids and dunk into the soup.
- Add a side of quick pickled cucumbers or a light slaw to cut the richness.
- For a light starter, offer a small cup of warm chicken soup or broth before the main bowl.
Keep sides simple. The soup is hearty and does not need much else.
VARIATIONS
- Vegetarian version: Skip the roast and use vegetable broth and extra beans. Add cooked lentils for extra protein.
- More tomato: Stir in a can of diced tomatoes for a brighter flavor.
- Thicker stew: Mash a few of the potatoes in the pot near the end of cooking to thicken the broth.
- Spiced version: Add a bay leaf and a pinch of smoked paprika while simmering for a deeper taste.
- Slow cooker soup: After shredding the beef, add vegetables and remaining liquids back into the slow cooker and cook on low for another 2 hours.
These changes keep the recipe easy while letting you match taste to your mood.
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FAQs
Q: Can I use a different cut of beef?
A: Yes. Use any roast that becomes tender with slow cooking. Chuck roast works well. Brisket also works but may need slightly longer.
Q: Do I have to use frozen vegetables?
A: No. You can use fresh vegetables. If you use fresh green beans or peas, add them earlier so they cook through. Frozen veg is easy and keeps the soup steady.
Q: Can I skip the tomato soup cans?
A: You can use canned tomatoes or tomato sauce. The tomato soup gives a smooth, mild tomato taste. If you swap it, taste and adjust seasoning.
Q: How do I prevent the potatoes from falling apart?
A: Cut the potatoes into bite-sized pieces and add them when you add the shredded beef. Simmer gently and check them after 30 to 45 minutes. If they are soft, reduce heat and cover.
Q: Can I make this on the stove only?
A: Yes. Brown the roast in a pot, add broth, cover, and simmer slowly for several hours until tender. Then shred and add vegetables.
MAKE-AHEAD TIPS FOR My Mom’s Old-Fashioned Vegetable Beef Soup
You can cook the roast the day before. Shred it and keep it in the fridge. The next day, warm the shredded beef in the pot and add the vegetables and liquids. This cuts active cooking time and makes dinner quick.
You can also chop vegetables the night before and store them in sealed bags. Keep raw potatoes in cold water in the fridge so they do not brown. If you plan to freeze, freeze in meal-size portions so you thaw only what you need.
If you want a richer broth, make the roast a day ahead and let the broth sit in the fridge. The fat will rise and firm. Skim the fat off before you reheat the broth for a cleaner taste.
My Mom's Old-Fashioned Vegetable Beef Soup
Ingredients
Method
- Season your pot roast generously with salt and pepper. Place it in your slow cooker and add about half of the beef broth. Set it on LOW and let it cook for about 10 hours.
- Once the beef is done, use two forks to shred it right in the slow cooker. Set it aside while you prep the vegetables.
- Heat 1 tablespoon of oil in your largest pot over medium heat and add your chopped carrots and seasoning blend. Sauté them for about 5 minutes until they start to soften.
- Add your shredded beef to the pot along with the chopped potatoes. Then add all your frozen vegetables – the peas, green beans, and corn.
- Pour in the remaining beef broth, both cans of tomato soup, and fill one of those cans with water and add that too.
- Season with salt and pepper. Start with about a teaspoon of each and adjust to taste later.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about an hour.
- Check the soup periodically and add more water if it seems too thick.