My Mom’s Old-Fashioned Vegetable Beef Soup is a heartwarming dish that brings back memories of cozy family gatherings. This soup is filled with tender beef, colorful vegetables, and rich flavors. It’s the kind of meal that warms you up from the inside out, making it perfect for a chilly day or a comforting dinner at home.
Why Make This Recipe
You should make this recipe because it’s not only delicious but also easy to prepare. It uses simple ingredients that you may already have at home. Plus, it’s a great way to feed your family on a budget. This soup is hearty enough to be a full meal, and it’s also a wonderful way to enjoy a variety of vegetables. Making this soup will fill your kitchen with wonderful aromas and surely create great memories for you and your loved ones.
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 roast with salt and pepper. Place it in your slow cooker with half a can of beef broth.
- Cook the roast on LOW for about 10 hours, until it’s tender. Shred the beef with two forks when it’s done.
- In a very large pot, heat 1 tablespoon of oil and sauté the carrots and seasoning mix until they are tender.
- Add the shredded beef, chopped potatoes, remaining veggies, remaining beef broth, tomato soup, the can of water, and season with salt and pepper.
- Bring the mixture to a boil. Then, lower the heat, cover, and simmer for about an hour.
- Add water as needed while it cooks to reach your desired consistency.
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup
Serve this delicious soup hot in bowls. You can pair it with a slice of warm bread or a fresh salad for a complete meal. It’s perfect for family dinners or when you have friends over.
How to Store My Mom’s Old-Fashioned Vegetable Beef Soup
To store the soup, let it cool completely. Then, place it in airtight containers and keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to label the containers with the date.
Tips to Make My Mom’s Old-Fashioned Vegetable Beef Soup
- For more flavor, consider adding garlic or herbs like thyme and bay leaves while the soup simmers.
- If you like it spicy, add a pinch of red pepper flakes.
- Make sure to shred the beef thoroughly to mix well with the vegetables.
Variation
You can easily adapt this recipe to include your favorite vegetables. Swap out the frozen veggies for fresh ones when they are in season, or add things like green bell peppers or zucchini for a different taste.
FAQs
Q: Can I use a different cut of beef?
A: Yes, you can use other cuts like chuck roast or stew meat, but cooking times may vary.
Q: Can I make this soup in a regular pot instead of a slow cooker?
A: Yes, you can cook the roast in a regular pot on the stove. Just simmer it on low heat until it becomes tender.
Q: Is this soup gluten-free?
A: Yes, as long as the canned soups and beef broth are labeled gluten-free, this recipe can be gluten-free. Always check the labels to be safe.
Vegetable Beef Soup
Ingredients
Main Ingredients
- 2 pounds pot roast About 2 pounds
- 2 pieces 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
- 32 ounces beef broth 1 container
- 2 cans tomato soup 10.75 oz each
- 1 can water Filled with water
- to taste Salt and pepper
Instructions
Preparation
- Season the roast with salt and pepper. Place it in your slow cooker with half a can of beef broth.
- Cook the roast on LOW for about 10 hours, until it’s tender. Shred the beef with two forks when it’s done.
Cooking
- In a very large pot, heat 1 tablespoon of oil and sauté the carrots and seasoning mix until they are tender.
- Add the shredded beef, chopped potatoes, remaining veggies, remaining beef broth, tomato soup, the can of water, and season with salt and pepper.
- Bring the mixture to a boil. Then, lower the heat, cover, and simmer for about an hour.
- Add water as needed while it cooks to reach your desired consistency.
