Old-Fashioned Vegetable Beef Soup

Few meals are as comforting and satisfying as a hearty bowl of Old-Fashioned Vegetable Beef Soup. Brimming with tender chunks of beef, wholesome vegetables, and a savory tomato-based broth, this classic soup is the epitome of home-cooked comfort food. Whether you’re trying to warm up on a cold day or feed a hungry crowd, this soup delivers in both flavor and nostalgia.

What sets this recipe apart is its simplicity and heartiness. Using a pot roast as the base adds rich, meaty depth, while a medley of vegetables—including potatoes, carrots, peas, corn, and green beans—rounds out the dish with vibrant colors and flavors. Tomato soup and beef broth come together to create a rich, slightly tangy broth that simmers to perfection.

This soup is also incredibly versatile and perfect for meal prepping or freezing for later. It’s a one-pot wonder that tastes even better the next day, making it an ideal choice for busy families or anyone who craves a warm, nourishing meal that feels like a hug in a bowl. It’s old-fashioned in the best possible way—simple, hearty, and full of love.

Why You’ll Love This Recipe

1. Classic Comfort: A timeless, hearty soup that tastes like something grandma used to make.
2. One-Pot Meal: Everything cooks in a single pot, making cleanup a breeze.
3. Feeds a Crowd: Makes a generous batch, perfect for family dinners or leftovers.
4. Great for Freezing: Stores and reheats beautifully for future meals.
5. Wholesome and Hearty: Packed with protein, vegetables, and nutrients for a complete meal.

Ingredients

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

Variations

• Add Pasta or Rice: Stir in cooked pasta or rice for added bulk and texture.
• Spice it Up: Add red pepper flakes or a dash of hot sauce for a kick.
• Swap the Meat: Use stew meat, ground beef, or even leftover roast beef.
• Fresh Veggies: Use fresh green beans, corn, or peas if preferred.
• Herbs & Spices: Add garlic, bay leaves, or Italian seasoning for extra flavor.

How to Make the Recipe

Step 1: Cook the Pot Roast

In a large soup pot or Dutch oven, brown the pot roast on all sides. Add beef broth and simmer until the meat is tender and shreds easily—about 2 to 3 hours.

Step 2: Shred the Beef

Remove the roast from the pot and shred it using two forks. Return the shredded beef to the pot.

Step 3: Add Vegetables

Stir in the chopped potatoes, carrots, frozen peas, green beans, corn, and seasoning blend or onions.

Step 4: Pour in the Liquids

Add the tomato soup, one can of water, and stir everything to combine.

Step 5: Simmer the Soup

Bring the soup to a boil, then reduce the heat and let it simmer for about 30–45 minutes, or until the vegetables are tender.

Step 6: Season and Serve

Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Tips for Making the Recipe

• Cut vegetables into uniform pieces for even cooking.
• Browning the beef first enhances flavor—don’t skip this step.
• Add softer vegetables like peas toward the end of cooking to avoid overcooking.
• Simmer longer for deeper flavor, especially if using a tougher cut of beef.
• Skim off any excess fat from the top before serving for a cleaner broth.

How to Serve

Serve the soup piping hot with crusty bread, cornbread, or a simple side salad. It’s hearty enough to stand alone but also pairs well with a slice of buttered toast or a warm dinner roll. A sprinkle of fresh parsley or a dash of grated Parmesan can elevate the presentation and flavor.

Make Ahead and Storage

Storing Leftovers

Cool the soup completely before storing. Transfer to airtight containers and refrigerate for up to 4 days.

Freezing

This soup freezes very well. Store in freezer-safe containers or heavy-duty bags for up to 3 months. Label with the date and portion size for easy reheating.

Reheating

Reheat on the stove over medium heat until warmed through, or microwave in individual portions. Add a splash of broth or water if the soup has thickened during storage.

FAQs

1. Can I make this in a slow cooker?

Yes! Brown the beef first, then add all ingredients to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

2. Can I use canned vegetables instead of frozen?

Yes, but add them toward the end of cooking since canned vegetables are already cooked.

3. What’s the best cut of beef for this soup?

A pot roast or chuck roast works best—it becomes tender and flavorful when simmered.

4. Can I make it vegetarian?

Yes! Omit the beef and use vegetable broth, adding beans or lentils for protein.

5. How do I thicken the broth?

Let it simmer uncovered to reduce, or mash a few potatoes in the pot for natural thickening.

6. Can I prep this soup ahead of time?

Definitely. It actually tastes better the next day after the flavors have developed.

7. Should I peel the potatoes?

Yes, for a traditional texture. But if you prefer, you can leave the skins on for added fiber.

8. Is it okay to add tomatoes instead of tomato soup?

You can substitute with diced tomatoes, but the flavor and thickness will be different.

9. Can I cook the meat and vegetables together from the start?

For best texture, cook the meat first. Otherwise, the vegetables may become mushy.

10. What if my soup is too salty?

Add a peeled potato or extra water/broth to absorb and dilute excess salt.

Conclusion

Old-Fashioned Vegetable Beef Soup is a comforting classic that delivers big flavor with minimal effort. Perfect for chilly days, busy weeknights, or whenever you’re craving something nostalgic and hearty, this soup checks all the boxes. With its rich broth, tender beef, and rainbow of vegetables, it’s the kind of meal that brings families together and fills both bellies and hearts. Make a big batch—you’ll want seconds.

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