My Mom’s Old-Fashioned Vegetable Beef Soup: A Timeless Comfort Recipe
My Mom’s Old-Fashioned Vegetable Beef Soup is a hearty, classic homemade soup loaded with tender beef, potatoes, and fresh vegetables. Perfect for freezing and enjoying anytime.
- Prep Time: 10 hours
- Cook Time: 1 hour
- Total Time: 11 hours
- Yield: 6 servings
- Category: Soup
- Method: Stovetop, Slow Cooker
- Cuisine: American
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
- Season roast with salt and pepper and place in slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
- In a large pot, sauté carrots and seasoning mix in 1 tbsp oil until tender.
- Add shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, salt, and pepper.
- Bring to a boil, then lower heat, cover, and simmer for 1 hour.
- Add water as needed while cooking to reach desired consistency.
Notes
- This soup can also be cooked entirely in a slow cooker. Add all ingredients and cook on LOW for 6–8 hours. Shred beef once cooked.