The comforting aroma of My Mom’s Old-Fashioned Vegetable Beef Soup bubbling on the stove transports me back to cozy winter evenings spent around the family dinner table. This hearty dish is a beloved staple in many households, especially during chilly months or whenever you’re seeking a wholesome meal that warms you from the inside out. Packed with tender beef, vibrant vegetables, and a rich broth, it’s more than just soup—it’s a nostalgic hug in a bowl.
Why make this recipe
Reasons to try it
One taste of this soup and you’ll understand why it’s my family’s go-to recipe. It’s not only a budget-friendly option, but it’s also a fantastic way to sneak in those veggies that kids often shy away from. You can whip it up on a weeknight in a slow cooker, letting the flavors meld together beautifully without much fuss. Plus, it’s a great way to use up any leftover veggies from your fridge.
"This soup is like a warm embrace! Every spoonful brings back childhood memories." – A satisfied family friend
How to make My Mom’s Old-Fashioned Vegetable Beef Soup
Step-by-step overview
Making this soup is a straightforward process that requires minimal hands-on time. You’ll start by cooking the beef in a slow cooker, then transition to your stovetop for the vegetable medley, and finally, combine it all for a symphony of flavors.
- Season and cook the beef.
- Sauté the vegetables.
- Combine and simmer until everything is tender.
Ingredients
What you’ll need
Gather these items for a pot of deliciousness:
- 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
Feel free to swap in your favorite vegetables or use fresh produce instead of frozen.
Directions
Step-by-step instructions
- Season the pot roast with salt and pepper.
- Place the seasoned roast in your slow cooker with half a can of beef broth.
- Cook on LOW for about 10 hours, then shred the meat using two forks.
- In a very large pot, heat 1 tablespoon of oil and sauté the carrots and seasoning blend until tender.
- Stir in the shredded beef, chopped potatoes, frozen veggies, remaining beef broth, tomato soup, and the can of water.
- Add salt and pepper to taste.
- Bring the mixture to a boil, then lower the heat.
- Cover and let it simmer for about an hour, stirring occasionally. Add more water if needed during the cooking process.
How to serve My Mom’s Old-Fashioned Vegetable Beef Soup
Best ways to enjoy it
Serve this soup hot in a generous bowl, garnished with fresh parsley for a pop of color. Pair it with crusty bread or buttery dinner rolls for a delightful meal. It also goes well with a simple side salad, enhancing the freshness of the meal.
How to store
Storage and reheating tips
To keep leftovers fresh, store the cooled soup in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing it in portions. To reheat, simply thaw overnight in the fridge and warm on the stovetop or microwave, adding a splash of water or broth to maintain the desired consistency. Always ensure leftovers are heated to at least 165°F for food safety.
Tips to make
Helpful cooking tips
- For extra flavor, consider adding a splash of Worcestershire sauce or a bay leaf during cooking.
- You can use leftover roast beef even if it’s unseasoned—just adjust the seasoning accordingly.
- If you prefer a thicker soup, sift through the cooked soup for a few potato chunks and mash them before returning them to the pot.
Variations
Creative twists
Feel free to experiment with this recipe! Try adding lentils for added protein, or throw in some elbow macaroni for a twist on a classic. If you’re looking for a lighter version, you can substitute the pot roast with turkey or chicken, adjusting the cooking time as necessary.
FAQs
Common questions
Q: How long does it take to prepare?
A: Including the cooking time in the slow cooker, the total time is approximately 10 hours. However, hands-on prep takes about 20 minutes.
Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Fresh vegetables can enhance the flavor, just be sure to chop them into similar sizes to ensure even cooking.
Q: Is this recipe freezer-friendly?
A: Yes! You can freeze the soup for up to 3 months. Be sure to let it cool completely before transferring to an airtight container.
Q: How can I adjust this recipe for dietary restrictions?
A: You can easily make this soup gluten-free by using gluten-free broth and ensuring your soup ingredients are certified gluten-free. For vegan options, substitute the beef with plant-based meat or mushrooms and use vegetable broth instead.
My Mom’s Old-Fashioned Vegetable Beef Soup
- Total Time: 620 minutes
- Yield: 8 servings
- Diet: Gluten-Free
Description
A comforting and hearty vegetable beef soup packed with tender beef and vibrant vegetables, perfect for chilly evenings.
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.
- Place the seasoned roast in your slow cooker with half a can of beef broth.
- Cook on LOW for about 10 hours, then shred the meat using two forks.
- Heat 1 tablespoon of oil in a very large pot and sauté the carrots and seasoning blend until tender.
- Stir in the shredded beef, chopped potatoes, frozen veggies, remaining beef broth, tomato soup, and the can of water.
- Add salt and pepper to taste.
- Bring the mixture to a boil, then lower the heat.
- Cover and let it simmer for about an hour, stirring occasionally. Add more water if needed during the cooking process.
Notes
Serve hot, garnished with fresh parsley. Pair with crusty bread or a side salad.
- Prep Time: 20 minutes
- Cook Time: 600 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American