Mom's Vegetable Beef Soup

This old-fashioned vegetable beef soup is pure comfort in a bowl and always reminds me of cozy evenings at home with my mom stirring the big soup pot on the stove. The recipe uses simple ingredients and transforms them with long, gentle simmering into a rich, brothy stew packed with tender beef and sweet vegetables. It is the kind of meal that feeds a family and fills the house with memories.

The first time I tried this myself, I was nervous about cooking a big roast, but the slow cooker made it hassle-free. Now my own kids call it Grandma’s soup and ask for seconds every time.

Ingredients

• Pot roast about two pounds: Chosen for its marbling which gives the broth deep flavor and tender shreds
• Russet potatoes: These add heartiness and soak up the savory broth Opt for firm unblemished potatoes
• Frozen seasoning blend or chopped onions: Quick shortcut for extra flavor Look for a blend with celery for best taste
• Frozen peas, frozen green beans and frozen corn: These lend sweetness color and texture Use high quality brands for freshest flavor
• Large carrots, peeled and chopped: These become sweet and tender Choose vibrant firm carrots
• Beef broth: Forms the savory base Low sodium varieties allow more control over seasoning
• Tomato soup: Adds body and subtle tang Use your favorite classic brand
• Water: Adjusts consistency and stretches the soup
• Salt and pepper: Simple seasoning that brings all the flavors together Use kosher salt and freshly ground pepper if possible

Instructions

Prep and Cook the Roast:

Season the pot roast generously on all sides with salt and pepper Place it in your slow cooker and pour in half a can of beef broth Cover and cook on low heat for about ten hours until the beef is fork-tender and easily shreds Remove the roast and shred it using two forks

Sauté the Aromatics:

In a very large soup pot heat one tablespoon of oil over medium heat Add the chopped carrots and seasoning blend Stir gently and cook for about eight minutes until the carrots soften and the onions turn translucent This creates a flavorful foundation for your soup

Combine the Soup Ingredients:

To the sautéed vegetables add the shredded beef potatoes peas green beans corn remaining beef broth tomato soup and water Season with more salt and pepper Stir everything together until well mixed

Simmer and Meld Flavors:

Increase the heat to bring the soup to a gentle boil then immediately reduce to low Cover the pot and let the soup simmer for about one hour The flavors deepen as the vegetables become tender If the soup thickens too much add more water bit by bit stirring well each time

Taste and Serve:

Remove the lid and taste for seasoning Add extra salt or pepper as needed Ladle the hot soup into bowls and serve with crusty bread or crackers

My favorite thing about this recipe is how the tomato soup gives the whole pot a gentle tang that reminds me of mom’s kitchen on a chilly Sunday night The way my kids mop up the last bit of broth with bread is the best reward

Storage Tips

Let the soup cool to room temperature before transferring to airtight containers Refrigerate for up to four days and reheat gently on the stove or in the microwave For freezing portion into freezer bags or containers and lay flat Freeze up to three months and thaw overnight in the fridge before reheating The flavors only get richer with time

Ingredient Substitutions

If you cannot find frozen seasoning blend use a large chopped onion and a rib of celery Fresh green beans work if you have them on hand and you can swap in Yukon gold potatoes for a creamier texture For a lighter version try stew beef instead of a pot roast

Serving Suggestions

I love serving this soup with a side of hot buttered cornbread or classic saltines For a heartier meal offer a green salad and sharp cheddar cheese on the side If you have leftovers thicken the soup and pour over baked potatoes

Cultural and Historical Context

Old-fashioned vegetable beef soup is a staple in many American homes from farm kitchens to busy suburbs The recipe adapts to what is on hand and reflects both thrift and tradition In my family it was a way to stretch a good cut of beef and make everyone feel nurtured

Seasonal Adaptations

In summer try adding fresh zucchini or bell pepper for extra color During winter parsnips or turnips add an earthy sweetness Spring peas or chopped spinach stirred in at the end give a burst of freshness When I make this soup in the summer with garden vegetables it tastes extra vibrant and reminds me of my grandma’s farmhouse kitchen Each season puts its own stamp on the classic recipe

Success Stories

One friend told me she made this after her baby was born and it became her go-to freezer meal Another neighbor brought it to a potluck and went home with an empty pot The comforting aroma and hearty texture just draw people in

Freezer Meal Conversion

If you want to make this as a freezer meal you can assemble all the ingredients except extra water and freeze in a large bag Lay flat and freeze for up to three months The day before you want to cook thaw overnight and then follow the instructions from simmering stage The soup actually improves in flavor after freezing

This soup brings the whole family together and is sure to become a cozy classic in your kitchen. Enjoy every bowlful and make it your own with the seasons.

Recipe FAQs

→ Can I use pre-cooked or leftover beef instead of slow cooking a pot roast?

Yes! Leftover pot roast, chuck roast, or even browned stew meat works beautifully in this soup. You'll need about 3-4 cups of shredded or chopped cooked beef. Simply skip the slow-cooking step and add your pre-cooked meat directly to the pot with the other ingredients.

→ How can I adjust the thickness of this soup?

For a thinner consistency, add more beef broth or water during cooking. For a thicker soup, you can either reduce it longer by simmering uncovered, or mix 2 tablespoons of cornstarch with cold water and stir it into the simmering soup until it reaches your desired thickness.

→ Can I use fresh vegetables instead of frozen?

Absolutely! Fresh vegetables work wonderfully. You'll need about 1 cup each of fresh peas, green beans, and corn kernels. Just add them during the last 20-30 minutes of cooking since they'll need less time to become tender than frozen vegetables.

→ How long does this soup keep and can it be frozen?

The soup keeps well in the refrigerator for 3-4 days. It's also excellent for freezing - portion it into airtight containers, leaving some headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

→ What can I serve with this vegetable beef soup?

This hearty soup pairs perfectly with crusty bread, cornbread, or a simple green salad. For a more substantial meal, serve it with grilled cheese sandwiches or a side of warm buttermilk biscuits.

→ Can I add other vegetables or ingredients to customize this soup?

This soup is incredibly versatile! Consider adding chopped celery, cabbage, parsnips, turnips, or even a handful of barley or small pasta like ditalini. For more flavor, you could also add a bay leaf, fresh herbs like thyme or rosemary, or a splash of Worcestershire sauce.