There’s nothing quite like a warm bowl of soup to bring back comforting memories. This My Mom’s Old Fashioned Vegetable Beef Soup recipe is a hearty, simple dish that tastes just like the kind Grandma used to make. It’s packed with tender beef, colorful vegetables, and a rich broth, making it incredibly satisfying. Perfect for chilly evenings or easy meal prep, you’ll love how straightforward it is to prepare and how much flavor it delivers.
Why You’ll Love This Old Fashioned Vegetable Beef Soup
This classic soup is a family favorite for many great reasons. You’ll quickly see why it’s a go-to recipe.
- It offers that comforting, classic taste of home.
- The ingredients are simple and easy to find at any grocery store.
- This soup is incredibly freezer-friendly, making it ideal for batch cooking.
- You can easily customize it with your family’s favorite vegetables.
- It’s a hearty and satisfying meal that everyone will enjoy.
Ingredients for the Best Old Fashioned Vegetable Beef Soup
To make My Mom’s Old Fashioned Vegetable Beef Soup, you’ll need just a few key components. We focus on fresh and frozen ingredients for maximum ease and flavor, ensuring a rich, comforting bowl every time.
- 1 pot roast (about 2 pounds), such as chuck roast or round roast
- 2 russet potatoes, peeled and chopped into 1-inch pieces
- 1 bag (10-12 oz) frozen seasoning blend (diced onions, celery, carrots)
- 1 bag (10 oz) frozen peas
- 1 bag (10 oz) frozen green beans
- 1 bag (10 oz) frozen corn
- 4 large carrots, peeled and chopped into 1/2-inch rounds or half-moons
- 1 (32 oz) container beef broth, plus more if needed
- 2 (10.75 oz) cans tomato soup, undiluted
- 1 can (from tomato soup can) filled with water
- 1 tablespoon cooking oil (vegetable or olive oil)
- Salt and black pepper, to taste
Notes & Substitutions
You can easily adjust this old fashioned vegetable beef soup to fit what you have on hand or your family’s preferences.
- Beef Cuts: Understanding the characteristics of different cuts can help you achieve the perfect tenderness and flavor for your soup. If a pot roast isn’t available, use stew beef, short ribs, or even a tougher cut like bottom round. Leaner cuts might need less cooking time to become tender. Serious Eats offers insights into the best cuts of beef for stew.
- Fresh Vegetables: Feel free to swap frozen vegetables for fresh. Just chop them to a similar size and add them at the same stage. For the “frozen seasoning blend,” you can use 1 cup chopped yellow onion, 1/2 cup chopped celery, and 1/2 cup chopped carrots.
- Broth/Tomato Soup: For a richer flavor, use beef stock instead of broth. You can also use a can of diced tomatoes (undrained) or tomato sauce in place of one can of tomato soup for a slightly different tang.
- Seasoning: Adjust salt and pepper as you go. Consider adding a pinch of dried thyme, bay leaf, or a dash of Worcestershire sauce for extra depth in this classic beef and vegetable soup.
Equipment You’ll Need
Gathering your equipment beforehand makes the cooking process smoother. For this easy vegetable beef soup, you will need:
- A slow cooker (6-quart or larger) for cooking the beef.
- A very large (at least 8-quart) stockpot or Dutch oven for the soup.
- A sharp knife and cutting board for chopping vegetables.
- Two forks for shredding the cooked beef.
- Measuring cups and spoons.
- A large spoon or ladle for stirring and serving.
- Airtight containers for storage or freezing.
How to Make My Mom’s Old Fashioned Vegetable Beef Soup: Step-by-Step Instructions
Making My Mom’s Old Fashioned Vegetable Beef Soup is straightforward and mostly hands-off. Follow these steps for a comforting bowl.
Step 1: Prepare the Beef Roast
First, prepare your beef for the hearty soup. Generously season the pot roast with salt and pepper on all sides. Place the seasoned beef roast into your slow cooker. Pour about half (16 ounces) of the beef broth over the roast. Cook the beef on the LOW setting for approximately 8-10 hours, or until it is incredibly tender and easily pulls apart. Once cooked, remove the beef from the slow cooker and shred it into bite-sized pieces using two forks. Discard any large pieces of fat.
Step 2: Sauté Aromatics
While the beef cooks or after it’s shredded, start preparing the rest of the soup. Heat 1 tablespoon of cooking oil in a very large stockpot or Dutch oven over medium heat. Add the fresh chopped carrots and the frozen seasoning blend (onions, celery, carrots). Sauté these vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and become fragrant.
Step 3: Combine Soup Ingredients
Add the shredded beef back to the large pot with the sautéed vegetables. Stir in the chopped russet potatoes, remaining frozen peas, green beans, and corn. Pour in the remaining half (16 ounces) of beef broth. Next, add both cans of undiluted tomato soup and one can of water (using an empty tomato soup can for easy measurement). Season the entire mixture generously with salt and black pepper to taste. Give everything a good stir to combine all the ingredients thoroughly for this delicious vegetable beef soup.
Step 4: Simmer to Perfection
Bring the soup mixture in the pot to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for at least 1 hour. This allows the flavors to meld and the potatoes to become tender. Stir occasionally to prevent sticking. As it simmers, check the consistency; if you prefer a thinner soup, add a little more water or beef broth, a quarter cup at a time, until you reach your desired thickness. Taste and adjust seasonings one last time before serving this incredible My Mom’s Old Fashioned Vegetable Beef Soup.
Slow Cooker Method (All at Once)
For an even simpler approach, combine all the ingredients, including the seasoned raw pot roast, chopped potatoes, all vegetables (fresh carrots and frozen blends), beef broth, tomato soup, water, salt, and pepper, directly into your large slow cooker. Cook on the LOW setting for 6-8 hours or on HIGH for 3-4 hours, or until the beef is fork-tender. Once cooked, remove the beef, shred it, and return it to the slow cooker. Stir well and serve.
Pro Tips for Perfect Vegetable Beef Soup
Elevate your classic vegetable beef soup with these simple tips. They will ensure maximum flavor and ideal texture.
- Brown the Beef: For an even richer, deeper flavor, brown the seasoned beef roast in a hot pan with a little oil before adding it to the slow cooker. This extra step adds complex notes.
- Uniform Cuts: Cut all your vegetables into roughly uniform sizes. This ensures they cook evenly and are tender at the same time.
- Adjust Seasoning: Always taste the soup after it has simmered. Broths and tomato soups vary in sodium, so adjust salt and pepper as needed before serving your vegetable beef soup.
- Don’t Overcrowd: Use a large enough pot to avoid overcrowding. Overcrowding can steam the vegetables instead of sautéing them, affecting their texture.
- Bay Leaf: Add one or two bay leaves during the simmering stage for an extra layer of savory depth. Remember to remove them before serving.
Serving Suggestions, Storage, and Variations
This old fashioned vegetable beef soup is incredibly versatile, perfect for any occasion.
Serving Suggestions
Serve this comforting soup piping hot. It pairs beautifully with a slice of warm, crusty bread or cornbread for dipping. A simple side salad with a light vinaigrette makes for a complete and balanced meal. Garnish individual bowls with a sprinkle of fresh parsley or chives for a pop of color and freshness.
Storage & Freezing Instructions
Cool any leftover My Mom’s Old Fashioned Vegetable Beef Soup completely before storing. For safe food handling, it’s crucial to understand how to properly cool soup before refrigerating or freezing. Learn more about safe soup cooling practices from the University of Minnesota Extension. Transfer it to airtight containers. You can refrigerate the soup for up to 3-4 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Label and date your containers for easy tracking. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of broth if it’s too thick.
Recipe Variations
Get creative with your homemade vegetable beef soup! Try adding different root vegetables like parsnips or turnips for unique flavors. Incorporate small pasta shapes, like ditalini or elbow macaroni, or grains like barley during the last 20 minutes of simmering for added heartiness. For a touch of heat, add a pinch of red pepper flakes or a dash of hot sauce. A splash of dry red wine, added with the beef broth, can also enhance the soup’s richness.
Nutrition Information
Making My Mom’s Old Fashioned Vegetable Beef Soup offers a nourishing meal for your family. This classic soup provides a balanced serving of protein and vegetables. Please remember, these values are estimates and can vary based on specific ingredients and brands used.
| Nutrition Facts | Per Serving (2 cups) |
|---|---|
| Yield | 6 |
| Calories | 240 |
| Total Fat | 4g |
| Cholesterol | 14mg |
| Sodium | 1205mg |
| Carbohydrates | 40g |
| Fiber | 5g |
| Sugar | 12g |
| Protein | 11g |
Frequently Asked Questions (FAQ)
What is “frozen seasoning blend”?
A frozen seasoning blend typically contains pre-diced onions, celery, and carrots, also known as mirepoix. It saves you time on chopping. You can easily substitute it with 1 cup fresh chopped yellow onion, 1/2 cup fresh chopped celery, and 1/2 cup fresh chopped carrots.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables work wonderfully in My Mom’s Old Fashioned Vegetable Beef Soup. Just be aware that prep time will increase slightly as you’ll need to peel and chop them yourself. Adjust cooking times if needed, as fresh vegetables might cook a bit faster.
Do I need to brown the beef first?
Browning the beef is optional but highly recommended for richer flavor. It creates a deep, caramelized crust that adds significant savory notes to the soup. If you’re short on time or using the slow cooker, you can skip this step, but it truly enhances the final taste.
How can I thicken my vegetable beef soup?
If your soup is too thin, you have a few options. You can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until thickened. Alternatively, mash some of the cooked potatoes directly in the pot, or add a tablespoon of tomato paste for a subtle thickening effect.
Conclusion
This recipe for My Mom’s Old Fashioned Vegetable Beef Soup truly embodies comfort in a bowl. It’s a hearty, flavorful dish that brings warmth and satisfaction to any meal, perfect for beginners and busy parents alike. Don’t hesitate to customize it with your favorite vegetables and make this classic recipe your own. Give it a try soon and share your delicious experience!
My Mom's Old Fashioned Vegetable Beef Soup
Ingredients
Equipment
Method
- Season the pot roast with salt and pepper, then place it in your slow cooker with half of the beef broth. Cook on LOW for approximately 10 hours until the meat can be easily shredded with two forks.
- In a very large pot, sauté the chopped carrots and frozen seasoning blend in 1 tablespoon of oil until they become tender.
- Add the shredded beef, chopped potatoes, remaining frozen vegetables, the rest of the beef broth, both cans of tomato soup, the can of water, and additional salt and pepper to the large pot.
- Bring the soup to a boil, then reduce the heat, cover the pot, and let it simmer for about one hour.
- During the simmering process, you may add more water as desired to achieve your preferred soup consistency.