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Vegetable Beef Soup: Easy Family Comfort Food Dinner

My Mom's Old-Fashioned Vegetable Beef Soup

This hearty, old-fashioned vegetable beef soup is pure comfort food. Slow-cooked beef, tender vegetables, and a rich tomato-beef broth come together just like Mom used to make—simple, filling, and perfect for feeding a crowd.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 11 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lb pot roast
  • 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
  • 32 oz beef broth
  • 2 cans tomato soup (10.75 oz each)
  • 1 can water (use empty soup can)
  • salt, to taste
  • black pepper, to taste

Method
 

  1. Season the pot roast generously with salt and pepper. Place it in a slow cooker with half of the beef broth. Cook on LOW for about 10 hours, until tender enough to shred.
  2. Shred the cooked beef using two forks and set aside.
  3. In a very large pot, heat 1 tablespoon of oil over medium heat. Sauté the chopped carrots and seasoning blend until tender.
  4. Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, and water.
  5. Season with salt and pepper to taste. Bring the soup to a boil.
  6. Reduce heat, cover, and simmer for about 1 hour, stirring occasionally.
  7. Add additional water as needed to reach your desired soup consistency.

Notes

This soup tastes even better the next day. Serve with cornbread or crackers for a classic, comforting meal.