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My Mom’s Old-Fashioned Vegetable Beef Soup

As the leaves turn golden and a crisp chill fills the air, there’s nothing more comforting than a warm bowl of soup. My Mom’s Old-Fashioned Vegetable Beef Soup is like a cozy hug on a chilly evening, filling your home with the inviting aromas of beef, tomatoes, and garden-fresh vegetables. Each spoonful of tender beef and hearty veggies takes me back to my childhood, where the kitchen was the heart of our home and family gatherings were fueled by laughter and good food.

This easy weeknight dinner is not only deeply satisfying but also brings everyone together at the table, making it an ideal choice for those bustling weeknights. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Comforting Flavor: The combination of savory beef broth, tender vegetables, and rich tomato soup creates a bowl of warmth that wraps around you like a cozy blanket.
Simple Ingredients: Using frozen vegetables and a pot roast means less prep and cleanup, making it perfect for busy nights.
Crowd-Pleasing Dish: This soup is sure to please even the pickiest eaters in your family, thanks to its delicious taste and heartwarming freshness.
Perfect for Meal Prep: Make a big batch and enjoy it all week or freeze portions for an easy reheat on busy days.
Customizable: Feel free to adjust the veggies to your liking, making it a versatile option for those who love to get creative in the kitchen.

Gather These Simple 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

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

Season the pot roast generously with salt and pepper, then place it in your slow cooker along with half a can of beef broth. Cook on LOW for about 10 hours until it’s tender and shreddable.
Once the roast is cooked, use two forks to shred it into bite-sized pieces.
In a very large pot, heat 1 tablespoon of oil over medium heat. Sauté the chopped carrots and the frozen seasoning blend until they are tender and fragrant, about 5-7 minutes.
Add the shredded beef to the pot, along with the chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, can of water, and additional salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about an hour. Stir occasionally, and feel free to add more water if desired, especially if you prefer a brothier soup.

Delicious Variations to Try

Zesty Twist: Add a splash of Worcestershire sauce or a sprinkle of Italian seasoning for a delightful flavor boost.
Creamy Comfort: Stir in a dollop of sour cream just before serving for a creamy finish that elevates the soup’s richness.
Hearty Addition: Toss in some diced tomatoes or a cup of cooked barley or rice to make the soup even more filling and delicious.
Fresh Herb Infusion: Add a handful of fresh chopped parsley or thyme during the last few minutes of cooking for a bright, fresh finish.

Chef Emma’s Helpful Tips

Make-Ahead Advice: You can prepare the beef soup in advance and let it cool completely before storing it in airtight containers. It will keep well in the fridge for 3-4 days or can be frozen for up to 3 months.
Ingredient Swaps: Don’t hesitate to use whatever veggies you have on hand! Spinach, zucchini, or even sweet potatoes can be delicious alternatives.
Slicing Tricks: Chop your vegetables into uniform sizes to ensure they cook evenly and add a beautiful presentation to your soup.
Storage Suggestions: If you’re storing leftovers, separate them into individual servings for easy reheating later, ensuring the soup retains its best flavor and texture.

What’s Inside – Nutrition Breakdown

Serving Size: 1 cup
Calories: 250
Carbohydrates: 30g
Sugar: 5g
Fat: 8g
Protein: 20g
Sodium: 890mg

Frequently Asked Questions

Can I make this ahead?
Yes! You can prepare the soup in advance and store it in the refrigerator for 3-4 days or freeze for longer-lasting freshness.

Can I use different ingredients?
Absolutely! Feel free to mix and match your favorite vegetables, or even swap the pot roast for shredded chicken or turkey.

How do I store leftovers?
Store your leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

How long does it last?
When stored properly, this hearty soup can last in the fridge for about 3-4 days, and up to 3 months in the freezer!

Wrapping It Up

There’s something truly special about My Mom’s Old-Fashioned Vegetable Beef Soup. It’s more than just a recipe; it’s a wonderful reminder of the joy that comes with home-cooked meals shared with loved ones. Whether you’re gathered around the table or enjoying a cozy night in, this soup brings warmth and happiness to every bowl.

Save this My Mom’s Old-Fashioned Vegetable Beef Soup to your cozy recipe board so it’s ready when you need a comforting treat! Warm wishes and happy cooking from my kitchen to yours!