If you’re looking for a cozy and hearty meal that warms the soul, then you’ve come to the right place! My Mom’s Old-Fashioned Vegetable Beef Soup is a recipe that has been passed down through generations, and it holds a special place in my heart. It’s perfect for busy weeknights or family gatherings when you want something delicious without spending all day in the kitchen. The best part? It makes a big batch, so you can freeze some for later – because who doesn’t love an easy dinner option ready to go?

This soup is not just any ordinary dish; it’s filled with wholesome ingredients and loads of flavor. Every spoonful brings back memories of gathering around the table with loved ones, sharing stories and laughter. Trust me, this is a recipe you’ll want to keep close!

Why You’ll Love This Recipe

Easy to prepare: With simple steps, even novice cooks can whip up this comforting soup effortlessly.
Family-friendly: Packed with veggies and tender beef, it’s sure to please everyone at the table!
Make-ahead convenience: Perfect for meal prepping, you can freeze leftovers for those busy days when cooking feels impossible.
Delicious flavors: Each ingredient blends beautifully, creating a rich and hearty taste that warms your heart.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients that make this soup so special. You’ll find everything you need at your local grocery store!

For the Soup

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

Variations

One of the great things about My Mom’s Old-Fashioned Vegetable Beef Soup is how flexible it is! Feel free to get creative and make it your own with these fun variations:

Swap the protein: Use chicken or turkey instead of beef for a lighter version.
Add more veggies: Toss in your favorite seasonal vegetables like zucchini or bell peppers for extra nutrition.
Spice it up: If you like a little heat, add some chili flakes or diced jalapeños for a spicy kick.
Make it vegetarian: Substitute the beef broth with vegetable broth and use plant-based meat alternatives for a hearty veggie version.

How to Make My Mom’s Old-Fashioned Vegetable Beef Soup

Step 1: Prepare the Roast

First things first! Season your pot roast with salt and pepper. This step is essential as it enhances the flavor of the meat. Place it in your slow cooker along with half a can of beef broth. Cooking on LOW for about 10 hours allows the flavors to deepen and makes shredding the meat easy as pie!

Step 2: Sauté the Vegetables

In a very large pot, heat 1 tablespoon of oil over medium heat. Add your chopped carrots and frozen seasoning mix. Sauté until they are tender – this helps release their natural sweetness and builds a flavorful base for your soup.

Step 3: Combine All Ingredients

Now it’s time to bring everything together! Add in your shredded beef, chopped potatoes, remaining frozen veggies, remaining beef broth, tomato soup, water, salt, and pepper. Stir well to combine all those wonderful flavors.

Step 4: Cook to Perfection

Bring your mixture to a boil over high heat. Once boiling, lower the heat, cover your pot, and let it simmer gently for about an hour. This slow cooking allows all those delicious ingredients to meld together beautifully.

Step 5: Adjust Consistency

As your soup simmers away, check on it from time to time. Feel free to add water if you prefer a thinner consistency—this way you can customize it just how you like!

Enjoy every warm bowl of My Mom’s Old-Fashioned Vegetable Beef Soup with family or friends; it’s sure to bring smiles all around!

Pro Tips for Making My Mom’s Old-Fashioned Vegetable Beef Soup

Making this soup is a delightful experience, and with a few pro tips, you can elevate it even further!

Choose quality beef: Selecting a well-marbled pot roast will result in tender, flavorful meat that enhances the overall taste of your soup.
Fresh vegetables matter: If you have access to fresh veggies, feel free to substitute them for frozen ones. Fresh carrots, potatoes, and green beans will provide vibrant flavors and textures.
Layer your flavors: Sautéing the carrots and seasoning blend in oil before adding them to the soup helps to deepen their flavors, creating a more robust base for your dish.
Adjust seasoning gradually: It’s always best to taste as you go! Start with a little salt and pepper, then adjust towards the end of cooking. This way, you can avoid over-seasoning.
Make it ahead: This soup keeps well in the fridge and freezes beautifully. Consider making a double batch so you can enjoy it on busy weeknights or share with friends!

How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup

Serving this comforting soup is all about presentation and pairing it with the right accompaniments.

Garnishes

Chopped fresh parsley: A sprinkle of bright green parsley adds a pop of color and freshness that complements the rich flavors of the soup.
Shredded cheese: A little bit of shredded cheddar or mozzarella on top can add creaminess and a delightful contrast to the savory broth.

Side Dishes

Crusty bread: A warm loaf of crusty bread is perfect for dipping into your soup. It soaks up the delicious broth while adding texture.
Simple garden salad: A light salad featuring mixed greens, cucumber, and cherry tomatoes offers a refreshing crunch that balances the hearty soup.
Cheesy garlic biscuits: These savory bites are a fantastic side that pairs wonderfully with vegetable beef soup. Their gooey cheese center complements the dish perfectly.
Rice or quinoa: Serving a small portion of rice or quinoa alongside your soup adds substance to your meal while providing additional nutrients.

Enjoy preparing and sharing My Mom’s Old-Fashioned Vegetable Beef Soup with family and friends—it’s bound to become a cherished recipe in your home just like it is in mine!

Make Ahead and Storage

This recipe is perfect for meal prep! You can make a big batch of My Mom’s Old-Fashioned Vegetable Beef Soup and enjoy it throughout the week, or even freeze portions for later. Here’s how to store it properly:

Storing Leftovers

Allow the soup to cool completely before storing.
Transfer leftovers to an airtight container.
Store in the refrigerator for up to 3-4 days.

Freezing

Use freezer-safe containers or heavy-duty freezer bags.
Leave some space at the top of the containers or bags, as the soup will expand when frozen.
Label with the date and type of soup, then freeze for up to 3 months.

Reheating

Thaw overnight in the refrigerator if frozen.
Reheat on the stovetop over medium heat until hot, stirring occasionally.
For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval.

FAQs

Here are some common questions you might have about making My Mom’s Old-Fashioned Vegetable Beef Soup:

Can I use other vegetables in My Mom’s Old-Fashioned Vegetable Beef Soup?

Absolutely! Feel free to mix and match your favorite vegetables. Just be mindful of cooking times; softer veggies may need less time than root vegetables.

How long does My Mom’s Old-Fashioned Vegetable Beef Soup last in the fridge?

When stored properly in an airtight container, this delicious vegetable beef soup can last for about 3-4 days in the fridge.

Can I make My Mom’s Old-Fashioned Vegetable Beef Soup without beef broth?

Yes, you can substitute beef broth with vegetable broth or any low-sodium broth of your choice. This will still give you a flavorful base without using animal-derived ingredients.

Final Thoughts

I truly hope you enjoy making My Mom’s Old-Fashioned Vegetable Beef Soup as much as my family does! This comforting recipe not only warms the soul but also brings back fond memories of family gatherings. Whether you’re meal prepping for busy weeks ahead or just craving a hearty bowl of soup, this recipe is sure to become a cherished favorite in your home. Happy cooking!