There is something truly comforting and heartwarming about a bowl of My Mom’s Old-Fashioned Vegetable Beef Soup Recipe. This classic soup brings together tender, melt-in-your-mouth pot roast and a vibrant mix of garden-fresh vegetables, simmered in a rich, flavorful broth. It’s the kind of dish that wraps you up in nostalgic goodness and reminds you of Sunday family dinners, all while being incredibly simple to make. If you want a cozy meal that soothes the soul and satisfies every craving, this old-fashioned soup is an absolute must-try.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from creating depth of flavor to adding colorful textures that make this soup an inviting feast. Despite the list, you’ll find that using a combination of fresh and frozen veggies offers both convenience and that home-cooked touch we all love, while the slow-cooked beef infuses the broth with a savory richness.
- Pot roast (about 2 pounds): This hearty cut will become tender and shreddable, forming the meaty backbone of the soup.
- Russet potatoes, chopped: These starchy tubers give the soup a lovely body and soak up the flavors beautifully.
- Frozen seasoning blend (or chopped onions): Adds a fragrant base aroma and layers of subtle sweetness during sautéing.
- Frozen peas: These sweet little pops round out the vegetable mix with bright green color and light sweetness.
- Frozen green beans: Provide fresh crunch that contrasts the tender textures in the soup.
- Frozen corn: Sweet kernels that add bursts of natural sweetness and visual appeal.
- Large carrots, chopped: Earthy and sweet, carrots deepen the flavor and enhance the soup’s vibrant color.
- Beef broth (32 oz): The savory liquid foundation that carries all the delicious flavors in every spoonful.
- Tomato soup (2 cans, 10.75 oz each): Gives the broth a gentle tang and a comforting, creamy texture.
- Water (1 can, use the empty soup can to measure): Balances the broth and prevents it from becoming too thick as it simmers.
- Salt and pepper: Simple seasonings that bring everything together perfectly, tailored to your taste.
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
Step 1: Slow Cook the Roast
Start by seasoning the pot roast generously with salt and pepper. Place it in your slow cooker along with half a can of beef broth. Set it to low and let it work its magic for about 10 hours. This slow cooking is key because it transforms the meat, making it incredibly tender and easy to shred with just two forks, which means every bite will be juicy and full of flavor.
Step 2: Sauté the Carrots and Seasoning Mix
While the beef is cooking, heat a tablespoon of oil in a very large pot. Toss in your chopped carrots and the frozen seasoning blend or chopped onions. Sauté them gently until they become tender and aromatic. This step unlocks their sweetness and creates a beautiful base that sets the tone for the whole soup.
Step 3: Combine Everything in the Pot
Now, add the shredded beef, chopped potatoes, peas, green beans, corn, the remaining beef broth, tomato soup, and the can of water to the pot. Don’t forget to season everything with salt and pepper to bring the flavors into balance. Stir gently to combine all the ingredients perfectly before moving on to the simmering.
Step 4: Simmer the Soup
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about one hour. This slow simmer allows the flavors to meld together, the potatoes to cook through, and the vegetables to maintain just the right amount of bite without becoming mushy.
Step 5: Adjust Consistency as Needed
As the soup cooks, keep an eye on the liquid level and add water as necessary to keep the broth to your liking – some enjoy it thicker, others prefer it more broth-forward. Either way, your soup will be flavorful and comforting with each spoonful.
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
Garnishes
Serving this soul-warming soup is a chance to add your own flair. A sprinkle of freshly chopped parsley or a few torn basil leaves can bring a lovely freshness and a pop of color. For a bit of richness, a dollop of sour cream or a sprinkle of grated Parmesan cheese on top can add another tasty dimension. These simple touches make a bowl of My Mom’s Old-Fashioned Vegetable Beef Soup Recipe feel even more special.
Side Dishes
Pairing this soup with crusty bread or warm dinner rolls lets you soak up every last drop of that wonderful broth. A crisp green salad or a light coleslaw can offer a refreshing contrast, balancing the hearty depth of the soup. Whether it’s a casual weeknight dinner or a weekend family meal, these sides round out the experience perfectly.
Creative Ways to Present
If you want to impress friends or family, consider serving your soup in individual bread bowls for a rustic touch. Or ladle it into pretty mugs for a cozy, informal vibe. Adding a sprinkle of toasted nuts or croutons on top adds delightful texture and interest. Presenting My Mom’s Old-Fashioned Vegetable Beef Soup Recipe in these fun ways turns mealtime into a memorable event.
Make Ahead and Storage
Storing Leftovers
This soup is fantastic leftovers and keeps well. Store any uneaten portions in airtight containers in the refrigerator. Because of the hearty beef and vegetables, it will stay fresh for about 3 to 4 days, giving you convenient, ready-to-heat comfort food during busy days.
Freezing
My Mom’s Old-Fashioned Vegetable Beef Soup Recipe also freezes beautifully. To freeze, place cooled soup into freezer-safe containers or heavy-duty zip-top bags. It should keep well for up to 3 months. Just be mindful that potatoes might soften slightly after freezing, but the flavor will stay deliciously intact.
Reheating
When you’re ready to enjoy your stored soup, thaw it overnight in the refrigerator if frozen, then gently reheat on the stove over low to medium heat. Stir occasionally to warm everything evenly. Add a splash of water or broth if it looks too thick, and season again to taste if needed. Reheating gently preserves the soup’s comfort and flavor perfectly.
FAQs
Can I make this soup without a slow cooker?
Absolutely! If you don’t have a slow cooker, you can braise the pot roast in a heavy pot or Dutch oven with some beef broth in the oven at a low temperature (around 300°F) for several hours until tender. Then proceed with the recipe as usual.
What can I substitute if I don’t have frozen vegetables?
Fresh vegetables work wonderfully as well. Just adjust cooking times slightly to ensure they become tender but not overcooked. Root vegetables like carrots and potatoes should go in earlier, while peas and corn can be added closer to the end of cooking.
Is this soup good for meal prep?
Yes, this soup is fantastic for meal prep. It holds up well in the fridge or freezer and often tastes even better the next day as the flavors deepen. Making a big batch and portioning into containers makes for an easy, flavorful lunch or dinner all week long.
Can I use different types of meat?
While pot roast is traditional here for its tenderness and flavor, you can swap in stew beef or chuck roast. Just be sure to slow cook until the meat is very tender so it shreds easily and melds into the soup.
How do I adjust the recipe for fewer servings?
Simply halve the ingredients for a smaller batch. Keep cooking times roughly the same. Using a smaller slow cooker or pot will also help prevent overcooking or drying out the meat and vegetables.
Final Thoughts
There is nothing quite like the nostalgic hug-in-a-bowl feeling you get from making and savoring My Mom’s Old-Fashioned Vegetable Beef Soup Recipe. With its tender meat, colorful veggies, and rich broth, it’s a dish that nourishes both body and spirit. Whether you’re cooking for family or just craving something truly comforting, I encourage you to give this recipe a try. It might just become your new favorite go-to soup for chilly days or anytime you need a little homemade warmth.
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My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
- Prep Time: 10 hours 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 11 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting old-fashioned vegetable beef soup featuring tender slow-cooked pot roast, a variety of garden vegetables, and a rich tomato-infused beef broth. Perfect for warming up on chilly days or serving as a filling family meal.
Ingredients
Meat 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 (same can as tomato soup) filled with water
- 1 tablespoon oil (for sautéing)
Instructions
- Prepare and slow cook the beef: Season the pot roast generously with salt and pepper on all sides. Place it in a slow cooker and add half a can of beef broth (approximately 15 oz). Set the slow cooker to LOW and cook for about 10 hours until the meat is tender enough to shred easily. Once done, shred the beef with two forks and set aside.
- Sauté the vegetables: 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) and sauté until they become tender, approximately 5-7 minutes.
- Combine ingredients in pot: To the pot with sautéed vegetables, add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining half can of beef broth (about 15 oz), the tomato soup cans, and the water (using the empty tomato soup can to measure). Season with salt and pepper to taste.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 1 hour. Stir occasionally and add additional water as desired during cooking to achieve preferred consistency.
- Final adjustments and serving: After an hour, check the seasoning and texture. Adjust salt, pepper, or add more water if needed. Serve hot and enjoy a classic, rich vegetable beef soup.
Notes
- Using a slow cooker for the pot roast allows the beef to become incredibly tender and flavorful.
- The frozen seasoning blend can be substituted with fresh chopped onions and garlic if preferred.
- You can adjust the vegetable quantities or substitute with your favorite vegetables.
- Adding water progressively helps control the soup’s thickness and flavor concentration.
- This soup tastes even better the next day as the flavors meld over time.
