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My Mom’s Old-Fashioned Vegetable Beef Soup is a warm and comforting dish that brings back memories of family gatherings and cozy evenings. This recipe is a treasured family favorite, passed down through generations. It’s a simple yet hearty soup, perfect for any time of the year, and you’ll love how easy it is to make.
Why Make This Recipe
There are plenty of reasons to make My Mom’s Old-Fashioned Vegetable Beef Soup. First, it’s a great way to use up vegetables you have on hand. Second, the slow-cooked beef is incredibly tender and flavorful, elevating the soup to a whole new level. Also, this recipe is perfect for meal prep, as it makes a large batch that you can enjoy throughout the week. Plus, who doesn’t love a recipe that is both nourishing and delicious?
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup
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
Directions:
- Season the roast with salt and pepper and place it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and then shred it with two forks.
- In a very large pot, sauté the carrots and seasoning mix in 1 tablespoon of oil until tender.
- Add the shredded beef, chopped potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt, and pepper to the pot.
- Bring the mixture to a boil, then lower the heat, cover, and simmer for about an hour, adding water as desired while it cooks.
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup
Serve this delicious soup hot in deep bowls. It pairs well with crusty bread or warm rolls for dipping. Top it with some fresh herbs for a bright flavor. This soup is also great for family dinners or gatherings, so feel free to make a big pot!
How to Store My Mom’s Old-Fashioned Vegetable Beef Soup
Store any leftovers in an airtight container. You can keep the soup in the refrigerator for up to 3 days. If you want to save it longer, consider freezing it. Use freezer-safe containers and it will last for about 3 months in the freezer. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make My Mom’s Old-Fashioned Vegetable Beef Soup
- To add more flavor, consider adding herbs like thyme or parsley.
- Use whatever frozen vegetables you have on hand; this recipe is very forgiving!
- For a thicker soup, you can mash some of the potatoes in the pot before serving.
- If you’re short on time, consider using pre-cooked beef for a quicker option.
Variation
You can make a lighter version of this soup by using lean cuts of beef or even substituting the beef with turkey or chicken. Additionally, feel free to swap out the vegetables based on what you have available or prefer.
FAQs
Can I use fresh veggies instead of frozen?
Yes, fresh vegetables will work perfectly in this recipe! Just make sure to chop them into smaller pieces for even cooking.
How can I make this soup spicier?
To add a kick, try incorporating some chopped jalapeños or a dash of hot sauce while cooking.
Can I make this soup in a regular pot instead of a slow cooker?
Absolutely! You can sear the beef in a pot first and then cook everything together on the stove for about 1-2 hours until the beef is tender.
Old-Fashioned Vegetable Beef Soup
Ingredients
Method
- Season the roast with salt and pepper and place it in your slow cooker with half a can of beef broth.
- Cook on LOW for about 10 hours and then shred it with two forks.
- In a very large pot, sauté the carrots and seasoning mix in 1 tablespoon of oil until tender.
- Add the shredded beef, chopped potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt, and pepper to the pot.
- Bring the mixture to a boil, then lower the heat, cover, and simmer for about an hour, adding water as desired while it cooks.