If there’s one dish that feels like a warm hug on a chilly day, it has to be My Mom’s Old-Fashioned Vegetable Beef Soup Recipe. This hearty, soul-soothing soup combines tender pot roast, vibrant vegetables, and a rich tomato broth that’s slowly simmered to bring out every ounce of flavor. It’s the kind of recipe that has been passed down through generations, treasured not only for its comforting taste but for the memories stirred up with every spoonful. Whether you’re looking for a wholesome weeknight dinner or a crowd-pleaser for family gatherings, this recipe delivers pure, old-fashioned goodness in every bowl.
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients come together to create such a rich tapestry of flavors and textures in this soup. Each component plays a critical role: from the hearty pot roast that lends depth, to the fresh vegetables adding color and nutrition, and the tomato soup that gives it a velvety finish.
- 2 pounds pot roast: Choose a cut with some marbling for tender, flavorful beef after slow cooking.
- 32 oz beef broth: This creates the savory base that unifies all ingredients.
- 2 russet potatoes, chopped: They add comforting, starchy heartiness and help thicken the soup.
- 4 large carrots, chopped: Sweet and earthy, carrots balance the savory elements beautifully.
- 1 bag frozen peas: A pop of green freshness and subtle sweetness.
- 1 bag frozen green beans: These bring a crisp texture and vibrant color contrast.
- 1 bag frozen corn: Adds gentle sweetness and bursts of brightness.
- 2 cans (10.75 oz each) tomato soup: Key for that signature old-fashioned tomato flavor and creamy texture.
- Salt and pepper: Essential seasonings that bring all the flavors to life.
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
Step 1: Season and Slow-Cook the Beef
Start by seasoning your pot roast generously with salt and pepper. This not only enhances the natural flavor but helps create a savory crust. Place the roast in your slow cooker along with half of the beef broth. Cooking it on LOW for about 10 hours works wonders, breaking down the meat into tender, shreddable perfection that’s packed with rich flavor.
Step 2: Prepare the Vegetables
While the beef is slowly doing its magic, chop your carrots and potatoes. When it’s time to assemble the soup, you’ll sauté the carrots and frozen seasoning mix in a large pot over medium heat, coaxing out their sweetness and getting them tender but not mushy. This step builds layers of flavor before the broth and tomato soup join the party.
Step 3: Combine and Simmer
Once your beef is ready, shred it carefully with forks. Add the shredded meat to the pot along with potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, and water. Stir everything well to marry the flavors. Bring the mixture up to a boil over high heat, then reduce the heat so it simmers, covering the pot for about an hour. This slow simmer melds the ingredients into one harmonious, heartwarming bowl of soup.
Step 4: Adjust Seasoning and Consistency
Before serving, check the soup’s thickness. Feel free to add a bit more water if you prefer a thinner broth or want to stretch it further. Taste and adjust salt and pepper as needed—this final touch really lets your version of My Mom’s Old-Fashioned Vegetable Beef Soup Recipe shine with personalized seasoning.
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
Garnishes
Adding fresh garnishes transforms this old classic into something extra special. Sprinkle chopped fresh parsley or chives over each bowl for a vibrant splash of green and a subtle herbaceous note. A dollop of sour cream or a grated bit of sharp cheddar cheese also complements the savory richness beautifully, giving it a cozy, indulgent feel.
Side Dishes
This soup is a perfect main event but pairs wonderfully with crusty breads or soft dinner rolls that can soak up every last drop of that hearty broth. For a lighter side, a crisp green salad with a tangy vinaigrette cuts through the richness and adds a refreshing contrast to the warm, robust flavors of the soup.
Creative Ways to Present
Want to impress your guests? Serve the soup in rustic bread bowls for a charming, edible vessel that doubles as a side. Alternatively, ladle it over a scoop of creamy mashed potatoes for a deconstructed take that feels both comforting and novel. These ideas make My Mom’s Old-Fashioned Vegetable Beef Soup Recipe not just a meal, but a memorable experience.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator where they’ll keep well for 3 to 4 days. Just be sure to cool the soup completely before refrigerating to maintain the best texture.
Freezing
If you want to save some for later, this soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Keep in mind the potatoes may slightly soften upon thawing, but the flavor remains deliciously intact.
Reheating
Reheat your soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it thickened too much in the fridge or freezer. Microwave reheating works too—just cover and heat in short bursts, stirring frequently for even warming.
FAQs
Can I use ground beef instead of pot roast for this soup?
While ground beef can be quicker to cook, it won’t provide the same tender, shreddable texture or depth of flavor that pot roast delivers in My Mom’s Old-Fashioned Vegetable Beef Soup Recipe. If you’re short on time, ground beef will work in a pinch, but consider browning it first to maximize flavor.
Is it possible to make this soup in a regular pot without a slow cooker?
Absolutely! You can brown the pot roast in a heavy-bottomed pot, then add broth and simmer on low heat for 3 to 4 hours until the meat is tender enough to shred. Afterward, continue with the recipe as directed. It just requires a bit more hands-on time but the end result is just as delicious.
Can I substitute fresh vegetables for the frozen ones?
Yes, fresh vegetables can be used and will add a lovely texture to the soup. Just adjust cooking times accordingly—fresh peas and corn need less time to cook than frozen. This substitution can add a bit more brightness to My Mom’s Old-Fashioned Vegetable Beef Soup Recipe if you have garden-fresh produce on hand.
What type of potatoes work best for this soup?
Russet potatoes are ideal because they hold up well during the long cooking time and add a nice creamy starchiness to the soup. Waxy potatoes like red or Yukon gold might stay firmer, which some people prefer, but russets are classic for this cozy recipe.
How can I make this recipe gluten-free?
The base ingredients in My Mom’s Old-Fashioned Vegetable Beef Soup Recipe are naturally gluten-free. Just double-check that your beef broth and tomato soup cans are labeled gluten-free, as some brands may include gluten-containing additives.
Final Thoughts
There’s something truly special about cooking and sharing My Mom’s Old-Fashioned Vegetable Beef Soup Recipe. It’s more than a meal; it’s a celebration of family, nostalgia, and simple, heartfelt ingredients that come together to create magic. I encourage you to make this soup your own little tradition—it’s sure to become a favorite in your home, just as it has been in mine.
Print
My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Old-Fashioned Vegetable Beef Soup made with tender slow-cooked pot roast, an assortment of fresh and frozen vegetables, and rich tomato soup for a classic, flavorful meal that serves eight.
Ingredients
Beef and Broth
- 2 pounds pot roast
- 32 oz beef broth (divided)
Vegetables
- 2 russet potatoes, chopped
- 4 large carrots, chopped
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
Other Ingredients
- 2 cans (10.75 oz each) tomato soup
- Salt and pepper, to taste
- 1 tablespoon oil (for sautéing)
- Water as needed (approximately 1 cup)
Instructions
- Season and Slow Cook Beef: Season the pot roast generously with salt and pepper, then place it in a slow cooker along with half of the beef broth (16 oz). Cook on LOW heat for about 10 hours until the meat is tender and can be easily shredded.
- Shred the Meat: Once the beef is cooked, remove it from the slow cooker and shred it into bite-sized pieces using two forks.
- Sauté Vegetables: In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and frozen seasoning mix (assumed to be green beans, peas, and corn) and sauté until the carrots and vegetables are tender, about 5-7 minutes.
- Add Remaining Ingredients: To the pot with sautéed vegetables, add the shredded beef, chopped potatoes, remaining frozen vegetables, remaining beef broth (16 oz), the two cans of tomato soup, approximately 1 cup of water to adjust consistency, salt, and pepper. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for about one hour, allowing the flavors to meld and the potatoes to become tender.
- Adjust Consistency and Serve: Before serving, check the thickness of the soup. Add additional water as needed to reach your desired consistency. Taste and adjust seasoning with salt and pepper if necessary.
Notes
- Using a slow cooker for the beef results in tender, flavorful meat that enhances the soup’s richness.
- If you prefer fresher vegetables, you can substitute the frozen vegetables with fresh ones, adjusting cooking times accordingly.
- Adding water at the end helps tailor the soup’s thickness to your preference.
- This soup can be made a day ahead; flavors improve after sitting overnight.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
