Go Back
–+ servings
Old-Fashioned Vegetable Beef Soup

Warm Up with My Mom's Old-Fashioned Vegetable Beef Soup

This Old-Fashioned Vegetable Beef Soup is a comforting dish packed with tender beef and vibrant vegetables, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Pot Roast Feel free to use leftover beef for convenience.
  • 2 Russet Potatoes, chopped Yukon gold or red potatoes also work great as a substitute.
  • 1 Frozen Seasoning Blend Fresh herbs can also be a lovely alternative.
  • 1 Frozen Peas, Green Beans, and Corn Fresh veggies are an option, but adjust cooking times.
  • 4 large Carrots, chopped Baby carrots can replace, just adjust the quantity.
  • 32 oz Beef Broth Using homemade broth will elevate your soup’s taste.
  • 2 cans Tomato Soup (10.75 oz each) Crushed tomatoes can be a tasty substitute.
  • 1 can Water Use extra broth for a more intense flavor.
  • Salt Essential seasoning to enhance the overall taste.
  • Pepper Essential seasoning to enhance the overall taste.

Equipment

  • Slow Cooker
  • Large Pot

Method
 

Step-by-Step Instructions
  1. Prepare the Roast: Season the pot roast generously with salt and pepper, place in slow cooker with half a can of beef broth, cover, and cook on LOW for about 10 hours until tender. Shred beef into bite-sized pieces.
  2. Sauté Vegetables: Heat 1 tablespoon of oil in a large pot over medium heat. Add chopped carrots and frozen seasoning blend. Sauté for about 5-7 minutes until softened.
  3. Combine Ingredients: Add shredded beef, chopped Russet potatoes, remaining frozen veggies, beef broth, tomato soup, and water to the pot. Season with extra salt and pepper.
  4. Cook the Soup: Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour. Adjust consistency with more water if needed.
  5. Serve and Savor: Ladle the soup into warm bowls and enjoy with crusty homemade bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

This Old-Fashioned Vegetable Beef Soup freezes beautifully, making it a great addition to meal prep. Store leftovers for up to 4 days in the fridge or up to 3 months in the freezer.

Tried this recipe?

Let us know how it was!