My Mom’s Old-Fashioned Vegetable Beef Soup
why make this recipe
My Mom’s Old-Fashioned Vegetable Beef Soup is a warm and hearty meal that’s perfect for any day. It combines tender beef, fresh veggies, and rich flavors in a simple way. This recipe brings back memories of family dinners and cozy evenings at home. It’s not just a dish; it’s a way to share love and comfort with those you care about.
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. Place it in your slow cooker with half a can of beef broth.
- Cook on LOW for about 10 hours. Once done, shred the beef with two forks.
- In a very large pot, heat 1 tablespoon of oil. Sauté the carrots and seasoning mix until tender.
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, the filled can of water, salt, and pepper.
- Bring everything to a boil. Once boiling, lower the heat, cover, and simmer for about an hour.
- Stir occasionally and add more water if you want a thinner soup.
how to serve My Mom’s Old-Fashioned Vegetable Beef Soup
Serve this delicious soup hot in a bowl. You can add some bread or crackers on the side for a complete meal. This soup is filling and perfect for lunch or dinner. Don’t forget to garnish with fresh parsley for some extra flavor!
how to store My Mom’s Old-Fashioned Vegetable Beef Soup
To store the soup, let it cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze the soup. It can last in the freezer for up to 3 months. Just make sure to thaw it completely before reheating.
tips to make My Mom’s Old-Fashioned Vegetable Beef Soup
- Use a tough cut of beef, like chuck roast, for the best flavor.
- Feel free to mix in your favorite vegetables if you have them on hand.
- Adjust the seasoning according to your taste. You can add herbs like thyme or bay leaves for more depth.
- If you prefer a thicker soup, mash some of the potatoes as it cooks.
variation
You can easily make this soup more robust by adding cooked pasta or rice. For a spicier kick, add some red pepper flakes or a dash of hot sauce.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work great! Just chop them up and adjust cooking times as needed.
Can I cook this soup on the stovetop instead of in a slow cooker?
Definitely! You can brown the beef in a pot, then add the rest of the ingredients and simmer for about 1.5 to 2 hours until the beef is tender.
Is it possible to make this soup vegetarian?
Yes! Substitute the beef with mushrooms or other vegetables and use vegetable broth instead of beef broth. You can also skip the tomato soup for a lighter version.
Vegetable Beef Soup
Ingredients
Method
- Season the pot roast with salt and pepper.
- Place the pot roast in your slow cooker with half a can of beef broth.
- Cook on LOW for about 10 hours. Once done, shred the beef with two forks.
- In a very large pot, heat 1 tablespoon of oil and sauté the carrots and seasoning mix until tender.
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, the filled can of water, salt, and pepper.
- Bring everything to a boil.
- Once boiling, lower the heat, cover, and simmer for about an hour.
- Stir occasionally and add more water if you want a thinner soup.