Hearty, comforting, and packed with rich flavors, Old-Fashioned Vegetable Beef Soup is the kind of recipe that tastes like it came straight from grandma’s kitchen. This soul-warming classic is made with tender pot roast, wholesome vegetables, and a savory tomato-beef broth that simmers everything to perfection. Whether you’re looking for a cozy weeknight dinner or a nourishing make-ahead meal, this soup delivers the taste of tradition in every spoonful.

Using a combination of fresh and frozen vegetables, this recipe is incredibly convenient without sacrificing flavor. The long-simmered beef roast becomes melt-in-your-mouth tender, while potatoes, carrots, peas, green beans, and corn provide color, texture, and nutrition. With minimal prep and easy cleanup, it’s the kind of dish that fills your home with irresistible aroma and your bowl with comfort.

Perfect for chilly days, family dinners, or freezing for later, this Old-Fashioned Vegetable Beef Soup is a must-have in your recipe rotation.

Why You’ll Love This Recipe

Classic comfort food that’s hearty, warm, and satisfying.
Easy prep with frozen veggies—no peeling or chopping required.
Slow-cooked pot roast adds rich, tender beef flavor.
Feeds a crowd or makes great leftovers for busy weeks.
Freezer-friendly—ideal for batch cooking and meal prep.

Ingredients

Pot roast
Russet potatoes (chopped)
Frozen seasoning blend (or chopped onions)
Frozen peas
Frozen green beans
Frozen corn
Carrots (chopped)
Beef broth
Tomato soup
Water
Salt and pepper

Variations

Add pasta or barley for a heartier texture.
Use fresh veggies if you have time—like diced tomatoes or celery.
Spice it up with Italian seasoning, bay leaves, or a pinch of red pepper flakes.
Swap pot roast for ground beef for a quicker version.
Make it low-sodium with unsalted broth and reduced-salt tomato soup.

How to Make the Recipe

Step 1

In a large pot or Dutch oven, place the pot roast and pour in beef broth. Bring to a boil, then reduce heat and simmer until the beef is fork-tender (about 1.5–2 hours).

Step 2

Remove the cooked roast, shred or chop it into bite-sized pieces, and return it to the pot.

Step 3

Add chopped potatoes, carrots, frozen seasoning blend (or onions), and all frozen vegetables (peas, green beans, corn).

Step 4

Stir in the tomato soup and fill one of the soup cans with water, then add that to the pot. Stir well to combine.

Step 5

Season generously with salt and pepper. Simmer over medium-low heat for 30–40 minutes, or until the vegetables are tender and the soup is well-blended.

Step 6

Taste and adjust seasoning as needed before serving.

Tips for Making the Recipe

Sear the pot roast first for extra flavor before simmering.
Cut vegetables evenly so they cook at the same rate.
Skim any fat off the top for a lighter soup.
Simmer low and slow to let all the flavors meld together.
Let it rest for 10 minutes before serving to thicken slightly.

How to Serve

Serve hot with crusty bread, cornbread, or buttery crackers. Add a sprinkle of fresh parsley or a dollop of sour cream on top for a fresh twist. It’s also perfect alongside a simple green salad or grilled cheese sandwich.

Make Ahead and Storage

Storing Leftovers

Let soup cool and store in airtight containers in the refrigerator for up to 4 days.

Freezing

Cool completely, then freeze in freezer-safe containers or bags for up to 3 months. Label with the date.

Reheating

Reheat on the stovetop over medium heat or microwave in 1-minute intervals, stirring frequently until hot.

FAQs

1. Can I use a slow cooker for this recipe?

Yes! Cook the pot roast on low for 6–8 hours, then shred and add the rest of the ingredients to finish.

2. Can I use stew meat instead of a whole pot roast?

Absolutely—just simmer until the meat is tender.

3. What’s in frozen seasoning blend?

Typically onions, celery, and peppers—it saves chopping time!

4. Can I use canned vegetables instead of frozen?

Yes, but add them during the last 10 minutes so they don’t overcook.

5. How can I thicken the soup?

Let it simmer uncovered or mash a few potatoes into the broth.

6. Is this soup gluten-free?

Yes, as long as you use gluten-free broth and check your soup labels.

7. What cut of beef works best?

Chuck roast or shoulder roast—anything that becomes tender when slow-cooked.

8. Can I make this vegetarian?

Omit the beef and use vegetable broth with beans or lentils for protein.

9. Can I prep it ahead?

Yes, chop vegetables and cook the beef a day in advance to save time.

10. What if the soup is too salty?

Add a peeled potato or more water to dilute, then remove the potato before serving.

Conclusion

This Old-Fashioned Vegetable Beef Soup is a classic for a reason—it’s deeply flavorful, filling, and incredibly comforting. Made with simple ingredients and time-tested techniques, it’s a dish that brings warmth to the table and smiles to every face. Whether you’re cooking for family, stocking the freezer, or craving a bowl of cozy nostalgia, this soup will become a go-to favorite in your kitchen.