why make this recipe
This old-fashioned vegetable beef soup is not just a meal; it’s a warm hug in a bowl. Made with love and a mix of hearty ingredients, it’s perfect for chilly days or when you’re feeling under the weather. The combination of tender beef, fresh vegetables, and rich broth makes it a family favorite. You’ll enjoy the familiar taste and comforting aroma that brings back memories of home-cooked meals.
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 pot 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. Once done, shred the meat with two forks.
- In a very large pot, sauté the chopped carrots and frozen seasoning mix in 1 tablespoon of oil until they are tender.
- Add the shredded beef, chopped potatoes, frozen peas, frozen green beans, frozen corn, remaining beef broth, tomato soup, water, and additional salt and pepper to the pot.
- Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for about an hour. Add water as desired while it cooks.
how to serve My Mom’s Old-Fashioned Vegetable Beef Soup
Serve the soup hot in bowls with a sprinkle of fresh herbs on top if you like. It pairs well with crusty bread or rolls, making it a complete meal. You can also add a dollop of sour cream for an extra touch of creamy goodness.
how to store My Mom’s Old-Fashioned Vegetable Beef Soup
To store leftovers, let the soup cool down before transferring it to airtight containers. You can keep it in the fridge for up to 3-4 days. For longer storage, freeze it in freezer-safe containers. It can be stored for up to 3 months in the freezer.
tips to make My Mom’s Old-Fashioned Vegetable Beef Soup
- Feel free to adjust the vegetables based on what you have or prefer. You can add bell peppers, zucchini, or even some spinach for added nutrition.
- For deeper flavor, consider adding a splash of Worcestershire sauce or some herbs like thyme or bay leaves while it’s simmering.
- If you like a thicker soup, let it simmer uncovered for a bit longer to reduce the liquid.
variation (if any)
You can make this soup using leftover roast beef or even ground beef if you prefer. Just cook it until browned and then follow the same steps for adding vegetables and broth.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables! Just chop them up and add them when sautéing the carrots.
2. Can I make this soup in a regular pot instead of a slow cooker?
Absolutely! You can brown the roast in a pot, then add the broth and let it simmer until tender before adding the vegetables.
3. How do I make this soup gluten-free?
Make sure to use gluten-free beef broth and check the labels on the tomato soup to ensure there are no gluten-containing ingredients.
This soup is a delicious and hearty dish that will surely become a family favorite, just like it was for many others! Enjoy!
Vegetable Beef Soup
Ingredients
Method
- Season the pot 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.
- Once done, shred the meat with two forks.
- In a very large pot, sauté the chopped carrots and frozen seasoning mix in 1 tablespoon of oil until they are tender.
- Add the shredded beef, chopped potatoes, frozen peas, frozen green beans, frozen corn, remaining beef broth, tomato soup, water, and additional salt and pepper to the pot.
- Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for about an hour.
- Add water as desired while it cooks.
