My Mom’s Old-Fashioned Vegetable Beef Soup

Few dishes evoke the warmth and nostalgia of home quite like a hearty vegetable beef soup. This recipe, lovingly passed down through generations, is a comforting one-pot meal that combines tender beef, fresh vegetables, and a rich, flavorful broth. It’s a meal that fills both the stomach and the heart, making it perfect for chilly evenings, family dinners, or anytime you crave classic comfort food. The best part about this soup is its simplicity: straightforward ingredients, minimal prep, and a slow-cooked depth of flavor that comes from letting the beef and vegetables meld together over time. Every spoonful is a reminder of why homemade soups hold a special place in our hearts.

The base of this recipe is a succulent pot roast, simmered slowly to create tender chunks of beef that release natural juices into the broth. Russet potatoes and large carrots add hearty texture, while frozen vegetables like peas, green beans, and corn provide vibrant color and taste, making the soup both wholesome and visually appealing. A combination of beef broth and tomato soup delivers a savory, slightly tangy flavor, enhanced naturally by the seasoning blend and salt and pepper to taste. Whether you serve this soup as a standalone meal or with warm bread on the side, it promises a satisfying and nostalgic experience for everyone at the table.

Below, you’ll find the full ingredient list, followed by a step-by-step preparation method designed to ensure your vegetable beef soup comes out perfectly every time.

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

Preparation Method

Step 1

Place the pot roast in a large soup pot or Dutch oven. Add the beef broth, tomato soup, and water. Bring to a gentle boil over medium-high heat.

Step 2

Reduce the heat to low, cover, and let the pot roast simmer for about 1.5 to 2 hours, until the beef is tender and can be easily shredded with a fork.

Step 3

While the beef is simmering, prepare the vegetables. Peel and chop the russet potatoes and carrots into bite-sized pieces. Keep the frozen peas, green beans, corn, and seasoning blend handy for later.

Step 4

Once the beef is tender, carefully remove it from the pot and shred it using two forks. Return the shredded beef to the pot.

Step 5

Add the chopped potatoes, carrots, and the frozen seasoning blend to the pot. Stir well to combine and continue simmering for 20–25 minutes, or until the potatoes and carrots are tender.

Step 6

Add the frozen peas, green beans, and corn to the soup. Stir gently and continue simmering for another 10–15 minutes, until all the vegetables are heated through.

Step 7

Taste the soup and season with salt and pepper as needed. Adjust seasoning to your preference for a perfectly balanced flavor.

Step 8

Keep the soup covered and let it simmer on low for a few more minutes to allow all the flavors to meld together beautifully.

Step 9

Remove from heat and let the soup sit for 5 minutes before serving. This allows the flavors to deepen and ensures a richer taste in every spoonful.

Step 10

Serve hot in bowls with your favorite bread or rolls on the side. Garnish with fresh parsley if desired, and enjoy the nostalgic, comforting flavors of your Mom’s old-fashioned vegetable beef soup.

Frequently Asked Questions

1. Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3–4 days.

2. Can I freeze this soup?
Absolutely. Freeze in an airtight container for up to 3 months. When reheating, allow the soup to thaw overnight in the refrigerator for best results.

3. Can I use a different cut of beef?
Yes, chuck roast, brisket, or stew meat all work well. The key is slow cooking to achieve tender, flavorful beef.

4. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be substituted. Simply adjust the cooking time so that each vegetable reaches your desired tenderness.

5. Can I make this soup in a slow cooker?
Yes, combine all ingredients except delicate vegetables (peas, corn, green beans) in the slow cooker and cook on low for 6–8 hours. Add the delicate vegetables during the last 30 minutes of cooking.

6. Can I make this soup vegetarian?
You can create a vegetarian version by substituting the pot roast with hearty vegetables or plant-based protein and using vegetable broth instead of beef broth.

7. How can I thicken the soup?
If you prefer a thicker soup, mash a few potatoes or add a slurry of cornstarch and water during the final 10 minutes of cooking.

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Conclusion

My Mom’s Old-Fashioned Vegetable Beef Soup is a timeless dish that combines simplicity, heartiness, and the kind of flavor that feels like home. This recipe proves that comfort food doesn’t need to be complicated—just fresh ingredients, slow cooking, and a little love. Perfect for weeknight dinners, family gatherings, or even meal prep for the week, this soup is as versatile as it is delicious.