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.
Ingredients
1 pot roast (about 2 pounds)
2 russet potatoes, chopped
1 bag frozen seasoning blend (or 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
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