There’s something incredibly comforting about a steaming bowl of homemade soup, especially one that evokes memories of family gatherings and heartwarming moments. My Mom’s Old-Fashioned Vegetable Beef Soup is a nostalgic dish that combines tender beef, vibrant vegetables, and a rich broth. It’s the kind of meal that not only fills the stomach but also soothes the soul. Whether you’re looking to warm up on a chilly evening or need something hearty after a long day, this recipe is your go-to companion.

Why make this recipe

Reasons to try it

What sets this soup apart is its simplicity and depth of flavor. Made in one pot, it’s the ultimate budget-friendly dish that allows you to enjoy a variety of seasonal vegetables alongside nourishing beef. Not only is it kid-approved with its inviting flavors, but it also easily feeds a crowd—making it ideal for family dinners or potlucks. You can whip it up on a busy weeknight or let it simmer on the stove while you tackle other chores.

"This soup tastes like a warm hug on a winter day. Every spoonful reminds me of my childhood, and it’s now a staple in my home!" – A satisfied cook

Preparing My Mom’s Old-Fashioned Vegetable Beef Soup

Getting started with this recipe is straightforward. The process begins with slow cooking the pot roast until it’s fork-tender. Once the beef is ready, a medley of fresh and frozen vegetables joins in, simmering together in a hearty broth to create a communal dish perfect for any occasion. Gather your ingredients, set your slow cooker, and watch as the kitchen fills with tantalizing aromas.

What you’ll need

To create My Mom’s Old-Fashioned Vegetable Beef Soup, be sure to have these ingredients on hand:

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

While this is the traditional ingredient list, feel free to swap in your favorite vegetables or use fresh ingredients when available. Such flexibility is part of what makes this soup special!

Step-by-step instructions

Here’s how to bring this delightful soup to life:

Season the roast: Start by generously seasoning the pot roast with salt and pepper. Place it in your slow cooker, adding half a can of beef broth. Cook on LOW for about 10 hours, then shred with two forks when tender.
Prepare the veggies: In a very large pot, heat 1 tablespoon of oil over medium heat. Sauté the chopped carrots and frozen seasoning mix until tender—this usually takes about 5-7 minutes.
Combine ingredients: Now, add the shredded beef, chopped potatoes, and the remaining frozen vegetables to the pot. Pour in the rest of the beef broth, the two cans of tomato soup, and the can filled with water. Season with salt and pepper to taste.
Simmer: Bring everything to a boil, then reduce the heat. Cover the pot and let it simmer for about an hour, stirring occasionally. Feel free to add more water as desired while it cooks to achieve your preferred consistency.

Best ways to enjoy it

Serving My Mom’s Old-Fashioned Vegetable Beef Soup is where the fun really begins! Serve it in deep bowls topped with a sprinkle of freshly cracked black pepper. Pair it with crusty bread or a side salad to round out your meal. For an extra touch, consider garnishing with fresh herbs like parsley or chives for a pop of color and flavor.

Storage and reheating tips

How to store & freeze

To keep your soup fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to enjoy it later, this soup freezes beautifully. Just let it cool completely before transferring to freezer-safe bags or containers. It can last for up to 3 months in the freezer. When ready to enjoy, thaw it overnight in the refrigerator and reheat on the stove or in the microwave, adding a splash of water if needed.

Helpful cooking tips

For the best flavor, consider searing the pot roast in a skillet before placing it in the slow cooker. This step adds a caramelized layer of richness. Additionally, feel free to customize the vegetables based on what’s in season or what you have at home—zucchini, bell peppers, or green beans all work wonderfully!

Creative twists

If you’re looking to mix things up, there are plenty of exciting variations to try. You can spice it up with chili powder or add a dash of Worcestershire sauce for an umami kick. For a creamier soup, stir in a splash of heavy cream right before serving. If you want to keep it light, use low-sodium broth and fresh vegetables without the tomato soup for a fresh take.

Your questions answered

What is the prep time?
The prep time is about 15 minutes, followed by cooking time based on your slow cooker and simmering duration.
Can I substitute fresh vegetables?
Absolutely! Fresh vegetables can replace frozen ones—just keep an eye on cooking times to ensure they all cook evenly.
What’s the best way to thaw frozen soup?
The safest way to thaw is in the refrigerator overnight. You can also reheat from frozen directly on the stove, just add a bit more liquid.

Now that you’re armed with all the details, it’s time to make this heartwarming soup and create new memories with loved ones around the table!