DINNER

My Mom’s Old-Fashioned Vegetable Beef Soup

Chef Olivia

December 11, 2025
4 min read

My Mom’s Old-Fashioned Vegetable Beef Soup

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why make this recipe

This soup is simple, warm, and full of home flavor. It uses basic ingredients and little work. It feeds a family and makes good leftovers. If you like plain, comforting soups you might also like Cheddar Garlic Herb Potato Soup, which has the same cozy feeling.

introduction

My Mom’s Old-Fashioned Vegetable Beef Soup is a slow-cooked beef and vegetable soup. You brown and shred a pot roast, then simmer it with potatoes, carrots, peas, green beans, corn, broth, and tomato soup. The soup is thick, hearty, and easy to make for a cold day.

how to make My Mom’s Old-Fashioned Vegetable Beef Soup

Season the roast with salt and pepper. Put it in the slow cooker with half a can of beef broth. Cook on LOW about 10 hours. Shred the meat with two forks.
In a very large pot, heat 1 tablespoon oil. Sauté the chopped carrots and the seasoning mix (or chopped onions) until tender.
Add the shredded beef, chopped potatoes, frozen peas, green beans, and corn. Add the remaining beef broth, the two cans of tomato soup, and one can filled with water. Add salt and pepper to taste.
Bring the pot to a boil. Lower the heat, cover, and simmer about one hour. Add water as needed while it cooks.
If you want a different beef flavor, try other beef recipes for ideas like Chinese Beef and Broccoli.

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

Directions :

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.
In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
Bring to a boil, lower the heat, cover and simmer for about an hour.
Add water as desired while it cooks.

how to serve My Mom’s Old-Fashioned Vegetable Beef Soup

Serve hot in bowls. Add crusty bread, crackers, or a simple salad. You can top with fresh parsley or a little grated cheese. For a full soup meal, pair it with another simple bowl like Comforting Loaded Baked Potato Soup.

how to store My Mom’s Old-Fashioned Vegetable Beef Soup

Refrigerate in a sealed container for up to 4 days.
Freeze in freezer-safe containers for up to 3 months. Thaw in fridge overnight before reheating.
Reheat on the stove over low heat, stirring and adding a little water if it is too thick.

tips to make My Mom’s Old-Fashioned Vegetable Beef Soup

Use a slow cooker for the roast. It makes the beef very tender.
Cut vegetables to similar size so they cook evenly.
Taste and add salt near the end so it does not get too salty.
You can use fresh vegetables instead of frozen, but cook until they are soft.
If you want a non-beef idea, try a fish main or swap protein for a different meal like Baked Cajun Salmon with Creamy Avocado Lime Sauce for another night.

variation (if any)

Make it with leftover roast beef instead of cooking a roast.
Use beef bone broth for a richer flavor.
For a vegetarian version, skip the roast and use extra vegetables and a can of beans or lentils.
Add a bay leaf while simmering for more depth, then remove before serving.

FAQs

Q: Can I use fresh vegetables instead of frozen?
A: Yes. Use the same amounts and cook until tender. Fresh may need a bit more time.

Q: Can I make this on the stove only and skip the slow cooker?
A: Yes. Brown the roast, then simmer it in a large pot with some broth until tender, 2–3 hours, then shred.

Q: How do I stop the potatoes from falling apart?
A: Cut them into larger pieces and add them after the meat is shredded so they cook less time. You can also add them later in the simmering stage.

Q: Can I use canned vegetables?
A: You can, but add them near the end so they do not turn mushy. Canned vegetables may change the texture.

Q: Is this soup freezer-friendly?
A: Yes. Cool it, then freeze in portions for up to 3 months. Reheat gently.