There’s something about Old-Fashioned Vegetable Beef Soup that feels like a hug in a bowl. The kind of hug only Mom (or Grandma) could give—the “sit down, you’re safe now” type. And honestly, in today’s whirlwind of work, errands, and those evenings where cereal feels like a valid dinner option, this recipe swoops in like a cozy superhero.
Why do I love it? Because it’s hearty enough to fill up the hungriest teenager, simple enough that you don’t need a culinary degree, and flexible enough to work with what’s already in your freezer. It’s basically comfort food that forgives you for forgetting to meal plan.
If you’ve been craving a homemade beef soup that’s rich, savory, and brimming with wholesome veggies, this one’s for you. And the best part? It’s a recipe passed down from my mom, which means it carries a little family magic with every spoonful. So grab that slow cooker, your coziest sweater, and let’s simmer up some memories.
Why You’ll Love This Old-Fashioned Vegetable Beef Soup
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It’s a family recipe—straight from my mom’s kitchen to yours.
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Perfect for meal prepping; it reheats like a dream.
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Uses simple, affordable ingredients (a.k.a. pantry and freezer heroes).
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Tastes like it cooked all day—because it did (thank you, slow cooker beef soup).
My Mom’s Old-Fashioned Vegetable Beef Soup
- Total Time: 11 hours 20 minutes
- Yield: 8 servings 1x
Description
A hearty, slow-cooked beef and vegetable soup made with pot roast, potatoes, carrots, and classic pantry staples. This old-fashioned family recipe delivers comfort and nostalgia in every spoonful.
Ingredients
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900 g (2 lb) pot roast
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2 medium russet potatoes (about 450 g), chopped
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1 frozen seasoning blend (340 g) or 1 large chopped onion (200 g)
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300 g frozen peas
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300 g frozen green beans
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300 g frozen corn
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4 large carrots (about 400 g), chopped
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950 ml beef broth
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2 cans (305 g each) tomato soup
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305 ml (1 soup can) water
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Salt and pepper, to taste
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1 tbsp (15 ml) vegetable oil
Instructions
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Cook the Beef: Season the pot roast with salt and pepper. Place in a slow cooker with ½ cup beef broth. Cook on LOW for ~10 hours until tender and shred easily.
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Sauté the Base: In a soup pot, heat vegetable oil. Add carrots and seasoning mix (or onion). Cook 5–6 minutes until softened.
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Build the Soup: Stir in shredded beef, potatoes, peas, green beans, corn, remaining broth, tomato soup, and one can of water. Season with salt and pepper.
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Simmer: Bring to a boil, then reduce to low. Cover and simmer gently for 1 hour, stirring occasionally.
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Adjust & Serve: If too thick, add water ½ cup at a time. Adjust seasoning before serving.
Notes
Slow cooking transforms pot roast into melt-in-your-mouth beef.
Frozen veggies save prep time and add color.
Larger potato chunks keep texture intact.
For a deeper flavor, add Worcestershire sauce or smoked paprika.
Soup tastes even better the next day.
Freezes well for up to 3 months in portioned containers.
- Prep Time: 20 minutes
- Cook Time: 11 hours
- Category: Soup / Main Course
- Method: Slow cooking + stovetop simmer
- Cuisine: American Comfort Food
Ingredients You’ll Need
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900 g (2 lb) pot roast
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2 medium russet potatoes (about 450 g), chopped
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1 frozen seasoning blend (340 g) or 1 large chopped onion (200 g)
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300 g (10 oz) frozen peas
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300 g (10 oz) frozen green beans
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300 g (10 oz) frozen corn
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4 large carrots (about 400 g), chopped
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950 ml (32 oz) beef broth
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2 cans (305 g / 10.75 oz each) tomato soup
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305 ml (1 soup can) water
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Salt and pepper, to taste
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1 tbsp (15 ml) vegetable oil
Step-by-Step Instructions
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Slow Cook the Beef: Season the pot roast generously with salt and pepper. Place it in your slow cooker with ½ cup of beef broth. Cook on LOW for about 10 hours, until tender enough to shred with two forks.
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Sauté the Base: In a large soup pot, heat oil over medium heat. Add chopped carrots and seasoning mix (or onion). Sauté for 5–6 minutes until softened and fragrant.
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Build the Soup: Stir in the shredded beef, potatoes, peas, green beans, corn, remaining broth, tomato soup, and one can of water. Mix well. Season again with salt and pepper.
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Simmer to Perfection: Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer gently for 1 hour, stirring occasionally.
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Adjust & Serve: If the soup thickens too much, add water in ½-cup increments until you reach your desired consistency. Taste and adjust the seasoning before serving.
Cooking Tips for the Best Hearty Vegetable Soup
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Don’t rush the beef. That slow cooker magic transforms a humble pot roast into melt-in-your-mouth goodness.
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Frozen veggies are your friend. They save time, keep the soup colorful, and are just as nutritious as fresh.
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Texture check. If you like chunkier potatoes, cut them a little larger so they don’t break down too much while simmering.
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Want extra depth? A splash of Worcestershire sauce or a dash of smoked paprika adds a lovely twist.
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Make it ahead. This soup only gets better after sitting overnight, letting all those flavors mingle like old friends at a reunion.
A Family Recipe with a Story
I can’t make this hearty vegetable soup without thinking of my mom. She used to pull it together on Sundays when the whole family gathered around the table. I remember the smell filling the house—it always seemed to find me, whether I was curled up with a book or procrastinating on homework.
Mom had this way of making everything feel okay, even if the week had been a tough one. A bowl of this soup was her reset button for all of us. It wasn’t fancy, but it was soulful. And now, whenever I make it for my own family, I feel like she’s right there, ladling out comfort with me.
What to Serve with Old-Fashioned Vegetable Beef Soup
This soup shines all on its own, but let’s be honest—every good soup deserves a sidekick:
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Buttery cornbread that soaks up the broth like a champ.
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Crusty French bread for those who live for a good dunk.
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Simple green salad to balance out the heartiness.
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And if you’re really leaning into cozy vibes? A grilled cheese sandwich. (Trust me, it’s heaven.)
Pair it with a tall glass of iced tea in summer or a mug of hot cider in winter, and you’ve got yourself the ultimate comfort meal.
How to Store Leftovers
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Refrigerator: Cool the soup completely, then store in an airtight container. It’ll stay delicious for up to 4 days.
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Freezer: Portion into freezer-safe bags or containers, leaving a little room for expansion. Freeze for up to 3 months.
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Reheating: Thaw overnight in the fridge, then warm gently on the stovetop. Add a splash of broth or water if it’s thickened too much.
Bonus tip: Freeze in individual portions for quick grab-and-reheat lunches—future you will be very grateful!
FAQs About This Family Soup
Can I substitute the pot roast?
Yes! Stew meat or even leftover roast beef works. Just remember, tougher cuts get tender with slow cooking.
Can I make this without a slow cooker?
Absolutely. Brown the beef in a Dutch oven, add broth, and simmer on low until tender (about 3 hours). Then follow the rest of the recipe.
Is fresh or frozen better for the vegetables?
Frozen keeps things easy, but fresh veggies are wonderful if you have them on hand. Just adjust cooking time slightly so they don’t get mushy.
How can I make this gluten-free?
Swap the canned tomato soup for gluten-free tomato puree or sauce, and you’re set.
What if my family likes it spicier?
Add a pinch of red pepper flakes or a splash of hot sauce. My husband swears by it!
Cozy Bowls, Happy Hearts
At the end of the day, Old-Fashioned Vegetable Beef Soup isn’t just dinner—it’s a memory in the making. It’s about coming home after a long day, slipping off your shoes, and savoring a spoonful of something warm and familiar. It’s the kind of recipe that fills not just your belly, but also your kitchen with love.
So the next time life feels a little hectic, let this soup remind you that comfort can be as simple as a pot simmering on the stove. From my mom’s kitchen to yours—may it bring your family as much joy as it’s got mine.
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