A Hearty, Classic Vegetable Beef Soup Recipe

There is nothing quite as comforting as a bowl of homemade vegetable beef soup, especially when it’s made with love and tradition. My Mom’s Old-Fashioned Vegetable Beef Soup is a classic recipe that combines tender slow-cooked beef with a medley of fresh and frozen vegetables, creating a rich and nourishing meal. Perfect for family dinners, chilly evenings, or meal prep, this soup is a timeless favorite.

This recipe balances hearty meat, tender vegetables, and savory broth, creating a dish that is both satisfying and flavorful. Its versatility allows it to be made on the stovetop or in a slow cooker, ensuring convenience without compromising taste.

My Mom’s Old-Fashioned Vegetable Beef Soup

Author: By Cora
Total Time: 85 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

My Mom’s Old-Fashioned Vegetable Beef Soup combines tender slow-cooked beef with a hearty mix of potatoes, carrots, peas, green beans, and corn in a rich beef broth. A timeless comfort food favorite for family meals.

Instructions

1. Season pot roast with salt and pepper. Place in slow cooker with half a can of beef broth and cook on LOW for 10 hours. Shred with forks.

2. In a large pot, sauté carrots and seasoning blend in 1 tablespoon oil until tender.

3. Add shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, salt, and pepper.

4. Bring to a boil, lower heat, cover, and simmer for 1 hour. Add water as needed.

5. Optional slow cooker method: Add all ingredients to slow cooker and cook on LOW for 6–8 hours. Shred beef once cooked.

Notes

Shredding the beef distributes flavor throughout the soup.

Use fresh or frozen vegetables as preferred.

Adjust salt and pepper gradually to taste.

Soup improves in flavor when reheated, making it ideal for meal prep.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Comfort Food, Soup, Main Course
Method: Stovetop or Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 60 mg

Keywords: Vegetable beef soup, slow cooker soup, comfort food, classic soup

Why This Soup Is a Family Favorite

The magic of this soup lies in its deep, comforting flavors and hearty texture. The slow-cooked beef provides richness, while the potatoes, carrots, peas, green beans, and corn add natural sweetness, nutrients, and variety. Every spoonful is packed with warmth, flavor, and nostalgia, reminiscent of family dinners from childhood.

Unlike canned or processed soups, this homemade version allows you to control ingredients, seasoning, and consistency, resulting in a fresher, more wholesome meal.

Ingredients for the Best Old-Fashioned Vegetable Beef Soup

Each ingredient in this soup has a specific role in building flavor, texture, and heartiness:

Pot roast (about 2 pounds): Slow-cooked to tender perfection, forming the base of the soup’s savory richness.
Russet potatoes: Add substance, texture, and a subtle earthy flavor that complements the meat.
Carrots, peas, green beans, and corn: Provide color, sweetness, and nutrients, balancing the richness of the beef.
Frozen seasoning blend or chopped onions: Create a savory aromatic foundation.
Beef broth and tomato soup: Combine to produce a rich, slightly tangy, and flavorful liquid base.
Water: Adjusts the consistency to your preference.
Salt and pepper: Essential for seasoning and enhancing natural flavors.

Step-by-Step Instructions

Prepare the beef: Season the pot roast generously with salt and pepper. Place it in a slow cooker with half a can of beef broth. Cook on LOW for approximately 10 hours. Once cooked, shred the meat using two forks.
Sauté the vegetables: In a very large pot, heat 1 tablespoon of oil. Add the chopped carrots and seasoning blend (or onions) and sauté until tender.
Combine ingredients: Add the shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, and season with salt and pepper.
Cook the soup: Bring the mixture to a boil, then lower the heat. Cover and simmer for about one hour until the potatoes and vegetables are tender. Adjust consistency by adding water as needed during cooking.
Optional slow cooker method: Place all ingredients in the slow cooker and cook on LOW for 6–8 hours. Shred the beef once cooked for tender, flavorful results.

Tips for Perfect Vegetable Beef Soup

Shredding the beef: Ensures each bite is tender and flavorful, distributing the richness throughout the soup.
Adjust vegetables: Use fresh or frozen vegetables depending on availability. Frozen vegetables are convenient and retain flavor.
Season gradually: Taste and adjust salt and pepper toward the end of cooking to avoid over-seasoning.
Make ahead: This soup improves in flavor the next day, making it ideal for meal prep.

Serving Suggestions

Serve this soup hot with freshly baked bread, crusty rolls, or cornbread to soak up the flavorful broth. A simple side salad can add a refreshing balance to the hearty meal. Garnish with fresh parsley for added color and freshness.

Nutritional Overview (Approximate)

Calories: 350 kcal per serving
Protein: 28 g
Carbohydrates: 30 g
Fat: 15 g
Fiber: 6 g
Sodium: 800 mg

This soup is nutrient-rich, satisfying, and provides a balanced meal in every bowl.

Why This Recipe Stands Out

Unlike quick canned soups, My Mom’s Old-Fashioned Vegetable Beef Soup emphasizes slow-cooked flavor, tender meat, and wholesome vegetables. It is a recipe that brings together comfort, nostalgia, and nutrition, making it a versatile, crowd-pleasing option for any family table.

The combination of slow-cooked beef, fresh vegetables, and rich broth ensures every spoonful delivers warmth and satisfaction, making it a dish that is as comforting as it is memorable.