My Mom’s Old-Fashioned Vegetable Beef Soup

A Hearty and Comforting Tradition

There’s something undeniably heartwarming about a steaming bowl of vegetable beef soup, especially when it’s made using a family recipe that spans generations. My mom’s old-fashioned vegetable beef soup is the ultimate comfort food, ideal for chilly evenings or when you need a little pick-me-up. This delightful dish not only fills your home with a savory aroma but also brings back memories of family gatherings and cozy nights in. It’s a recipe that’s perfect for any season, made with wholesome ingredients that nourish both body and soul.

What Makes This Recipe Special

This soup is more than just a meal; it’s a celebration of simplicity and flavor that resonates with anyone who enjoys hearty, wholesome food. Here are a few reasons you’ll love making this dish:

1. One-Pot Wonder: Cook everything in a single pot, making clean-up a breeze.
2. Budget-Friendly: With affordable ingredients, this soup provides big flavor without breaking the bank.
3. Customizable: You can easily personalize the soup with your favorite vegetables or beans.
4. Great for Meal Prep: This dish keeps well, making it ideal for batch cooking ahead of a busy week.

"This soup takes me back to my childhood—there’s nothing like it on a cold day!" — A satisfied family member.

Your Easy Cooking Guide

Making My Mom’s Old-Fashioned Vegetable Beef Soup is surprisingly straightforward. You’ll start by preparing the beef in the slow cooker, allowing it to become wonderfully tender while you work on the vegetable medley. This step-by-step process ensures that you can enjoy a rich, flavorful soup with minimal effort.

Gather Your Ingredients

Before diving into the cooking process, gather the following 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

Feel free to swap in any seasonal vegetables or favorite tweaks you enjoy!

Step-by-Step Directions

1. Season and Slow Cook: Rub the pot roast with salt and pepper, then place it in your slow cooker with half of the beef broth. Cook on LOW for about 10 hours until it’s easily shredable.

2. Sauté the Vegetables: In a large pot, heat 1 tablespoon of oil over medium heat. Sauté the chopped carrots and the frozen seasoning mix until tender.

3. Combine Ingredients: Add the shredded beef, chopped potatoes, remaining frozen vegetables, the rest of the beef broth, tomato soup, and the can of water. Stir in salt and pepper to taste.

4. Bring to a Boil: Increase the heat and bring the mixture to a gentle boil.

5. Simmer: Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about an hour. Adjust the consistency by adding water as desired during cooking.

Perfect Pairings for My Mom’s Old-Fashioned Vegetable Beef Soup

To elevate your dining experience, consider serving this soup with:

• Crusty Bread: A warm baguette or sourdough bread for dipping.
• Green Salad: A light salad with vinaigrette to balance the hearty flavors.
• Cheese Toasties: Grilled cheese sandwiches add a comforting crunch beside the soup.

Best Way to Store My Mom’s Old-Fashioned Vegetable Beef Soup

If you happen to have leftovers (though that’s unlikely!), store the soup in an airtight container in the fridge for up to three days. For longer storage, you can freeze the soup in freezer-safe containers for up to three months. Always thaw and reheat properly to maintain flavor and safety.

Pro Chef Tips

• Add Fresh Herbs: Finish the soup with fresh parsley or thyme for an aromatic touch.
• Adjust Seasonings: Don’t be afraid to taste and adjust salt and pepper as it simmers to suit your palate.
• Experiment with Broth: For a richer flavor, use homemade beef broth if you have it on hand.

Flavor Variations

Want to put a spin on this classic? Here are some creative twists:

• Spicy Kick: Add a pinch of red pepper flakes for some heat.
• Italian Twist: Stir in Italian seasoning or diced tomatoes for a Mediterranean flair.
• Hearty Extras: Feel free to add canned beans for protein or lentils for a vegetarian version.

Your Questions Answered

What is the prep time for this soup?

Prep time is approximately 15-20 minutes, while the slow cooker does the heavy lifting.

Can I substitute the pot roast with another meat?

Absolutely! You can use a chuck roast or even chicken, just adjust the cooking time accordingly.

How do I freeze the soup properly?

Store it in airtight, freezer-safe containers, leaving some space at the top for expansion when it freezes. Don’t forget to label your containers with the date!

With hearty ingredients and an easy preparation method, My Mom’s Old-Fashioned Vegetable Beef Soup is bound to become your family’s go-to comfort food. Whether you’re enjoying it on a chilly evening or sharing a bowl with loved ones, this recipe is sure to warm both hearts and tummies.

My Mom’s Old-Fashioned Vegetable Beef Soup

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• Total Time: 620 minutes
• Yield: 8 servings 1x
• Diet: None

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Description

A hearty and comforting vegetable beef soup made with wholesome ingredients, perfect for chilly evenings and family gatherings.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Season and Slow Cook: Rub the pot roast with salt and pepper, then place it in your slow cooker with half of the beef broth. Cook on LOW for about 10 hours until it’s easily shredable.
2. Sauté the Vegetables: In a large pot, heat 1 tablespoon of oil over medium heat. Sauté the chopped carrots and the frozen seasoning mix until tender.
3. Combine Ingredients: Add the shredded beef, chopped potatoes, remaining frozen vegetables, the rest of the beef broth, tomato soup, and the can of water. Stir in salt and pepper to taste.
4. Bring to a Boil: Increase the heat and bring the mixture to a gentle boil.
5. Simmer: Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about an hour. Adjust the consistency by adding water as desired during cooking.

Notes

For added flavor, finish the soup with fresh herbs like parsley or thyme.

• Prep Time: 20 minutes
• Cook Time: 600 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg

Keywords: vegetable beef soup, comfort food, family recipe