There’s just something about Old-Fashioned Vegetable Beef Soup that feels like a hug in a bowl. Growing up in Texas, my mom’s simmering pot of this soup was the signal that fall had arrived—or that she knew I needed a little extra comfort after a long day. This recipe has stood the test of time in our family, and now it’s one I love sharing with you. It’s hearty, wholesome, and yes—makes enough to freeze (which is basically a gift from your past self when life gets busy).
Table of Contents
Why You’ll Love This Old-Fashioned Vegetable Beef Soup
- It’s hearty enough to be a full meal.
- Great for freezing—future you will thank present you.
- Kid-friendly (the veggies practically disappear in that rich broth).
- Uses everyday ingredients you probably already have on hand.
If you’re a soup lover, you’ll also want to try my Classic Beef Chili or cozy Mexican Sopa de Fideo. Both are big family favorites around here!
What Does Old-Fashioned Vegetable Beef Soup Taste Like?
Imagine the rich, savory flavor of tender beef mingling with sweet carrots, earthy potatoes, and garden-fresh veggies—all tied together with a tomato-kissed broth. The taste is deep and comforting, like the best kind of home-cooked meal you just can’t get from a can.
Ingredients You’ll Need for Old-Fashioned Vegetable Beef Soup
The beauty of Old-Fashioned Vegetable Beef Soup is that it doesn’t require anything fancy—just humble, hearty ingredients that work together like magic in a pot. Here’s what you’ll need and why:
- Beef roast (about 2 pounds) – A pot roast or chuck roast works beautifully because it becomes tender and easy to shred after hours of slow cooking. If you’re in a pinch, you can swap it for ground beef, similar to how I do in my Hobo Casserole with Ground Beef and Potatoes.
- Russet potatoes (2, chopped) – These give the soup its hearty, stick-to-your-ribs feel. Russets break down slightly while cooking, which helps thicken the broth naturally.
- Frozen seasoning blend (1 bag) – This is usually a mix of onions, celery, and peppers. It’s a total time-saver, but you can also just chop a large onion if you prefer fresh.
- Frozen peas (1 bag) – Sweet and tender, peas add little bursts of flavor and color. They also make the soup more kid-friendly.
- Frozen green beans (1 bag) – Green beans hold their shape nicely and add that garden-fresh flavor, even if it’s the middle of winter.
- Frozen corn (1 bag) – Corn gives just the right amount of sweetness and balances the savory broth.
- Carrots (4 large, chopped) – Fresh carrots are essential here; they bring natural sweetness and color. Bonus: your house will smell incredible as they simmer.
- Beef broth (1 container, 32 oz) – A good broth is the foundation of any soup. Choose a low-sodium version so you can control the saltiness as it cooks.
- Tomato soup (2 cans, 10.75 oz each) – It might surprise you, but canned tomato soup gives this recipe its nostalgic flavor and ties all the vegetables together with a cozy tang.
- Water (1 can, using the empty tomato soup can) – A clever way my mom always stretched the broth. Plus, it rinses the last bit of soup from the can—waste not!
- Salt and black pepper (to taste) – Don’t skimp here; these simple seasonings bring out all the flavors.
👉 If you’re looking for another comforting recipe with simple pantry staples, check out my Turkey Chili Recipe. It’s equally hearty but with a Tex-Mex twist.
How to Make Old-Fashioned Vegetable Beef Soup
Cooking Old-Fashioned Vegetable Beef Soup is as much about the process as it is about the ingredients. This recipe has been passed down in my family, and every step feels like reliving a comforting memory. Here’s exactly how to make it, step by step:
Step 1: Prepare and Cook the Beef
Season your beef roast generously with salt and black pepper. Place it in your slow cooker with half a can of beef broth. This low-and-slow cooking method (about 10 hours on LOW) is what makes the meat so tender it practically melts when you shred it.
👉 Shortcut option: If you’re short on time, you can cook the beef roast in a pressure cooker in under 90 minutes. But for the true “old-fashioned” flavor, nothing beats the slow cooker.
Step 2: Shred the Beef
Once the roast is cooked, remove it carefully and shred it using two forks. You want hearty chunks—not too fine—so that every spoonful of soup has a bit of beefy goodness. This step always reminds me of Sunday dinners at my mom’s, when the kitchen smelled like heaven long before the beef even hit the pot.
Step 3: Sauté the Aromatics
In a very large soup pot (trust me, you’ll need the space), add 1 tablespoon of oil and sauté the chopped carrots along with the frozen seasoning mix until tender. This is where the flavor foundation starts. Don’t rush this part; a few extra minutes of cooking will coax out all that natural sweetness.
Step 4: Combine the Vegetables and Beef
Now add the shredded beef to the pot, along with the chopped potatoes, green beans, peas, corn, and the rest of the beef broth. Stir gently to mix everything together. At this point, your pot will look like a rainbow of ingredients—and that’s exactly what makes Old-Fashioned Vegetable Beef Soup such a wholesome, nourishing dish.
Step 5: Add the Tomato Soup and Water
Pour in both cans of tomato soup and then fill one empty can with water to add to the pot. This not only stretches the broth but also gives the soup its signature tangy, tomato-rich flavor. It’s the secret ingredient that sets this recipe apart from typical beef stews or vegetable soups.
👉 If you’re a fan of tomato-based soups, you might also love my Homemade Roasted Tomato Soup Recipe. It’s another cozy classic perfect for chilly days.
Step 6: Simmer Until Perfect
Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for about an hour. Stir occasionally and add more water if the soup gets too thick. As it simmers, all the flavors will come together into that rich, hearty broth that makes this dish unforgettable.
Step 7: Taste and Adjust
Before serving, give the soup a taste and adjust the salt and pepper if needed. Some folks like to add a dash of Worcestershire sauce or even a sprinkle of fresh parsley at this stage for extra depth.
Step 8: Serve and Enjoy
Ladle the hot soup into big bowls and serve with a slice of crusty bread or homemade rolls. Around here, we usually pair it with Garlic Bread Rolls—because nothing beats soaking up that flavorful broth with warm, buttery bread.
Tips and Tricks for Perfect Old-Fashioned Vegetable Beef Soup
- Don’t rush the beef: Low and slow cooking makes it melt-in-your-mouth tender.
- Swap the veggies: Use fresh corn, green beans, or peas if you’ve got them—frozen works just fine too.
- Broth booster: Add a splash of Worcestershire sauce for a deeper flavor (I sometimes sneak this in when no one’s looking).
- Storage-friendly: This soup freezes beautifully—just cool before portioning into freezer bags.
Storage for Old-Fashioned Vegetable Beef Soup
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Portion cooled soup into bags or containers and freeze for up to 3 months.
- Reheating: Warm on the stove over medium heat, adding a splash of water or broth if it’s too thick.
FAQs
Can I make this with ground beef instead of a roast?
Yes! Brown 2 pounds of ground beef and continue with the recipe—it won’t be quite as rich, but it’s still delicious.
Can I make it vegetarian?
Absolutely. Skip the beef, double the potatoes and carrots, and use vegetable broth instead.
What do I serve with this soup?
Crusty bread, cornbread, or even Garlic Bread Rolls are perfect for soaking up that flavorful broth.
Conclusion
This Old-Fashioned Vegetable Beef Soup has been warming my family’s hearts for years, and I know it’ll do the same for yours. It’s the kind of recipe that makes your kitchen smell like love—and leaves you with enough leftovers to relive that comfort all week long.
If you make it, I’d love to hear from you! Leave a comment, share a picture, or tag me on Instagram—I’ll be cheering you on from my cozy Texas kitchen.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Old-Fashioned Vegetable Beef Soup: Easy, Delicious, and Freezer-Friendly
- Prep Time: 10 hours
- Cook Time: 1 hour
- Total Time: 11 hours
- Yield: 6 servings
- Category: Soup
- Method: Stovetop, Slow Cooker
- Cuisine: American
Description
My Mom’s Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It’s super simple, makes a big batch, and freezes beautifully for easy meals later.
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
Instructions
1. Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
2. In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
3. Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
4. Bring to a boil, lower the heat, cover and simmer for about an hour.
5. Add water as desired while it cooks.
Notes
This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours. Shred beef once cooked.
