If you’re looking for a cozy meal that warms both the heart and the belly, then you’ve come to the right place! My Mom’s Old-Fashioned Vegetable Beef Soup is a cherished recipe that has been passed down through generations. It’s not just another soup; it’s a hug in a bowl. This recipe is perfect for busy weeknights when you want something hearty but easy to prepare, or for family gatherings where everyone can gather around the table and enjoy a comforting dish together.

The beauty of this soup lies in its simplicity and the wholesome ingredients that come together to create a rich, flavorful experience. Plus, it makes enough for leftovers—perfect for those chilly days when you crave something warm!

Why You’ll Love This Recipe

Easy to Make: You can toss everything into the slow cooker and let it do all the work while you go about your day.
Family Favorite: With its delicious blend of flavors and colorful veggies, everyone at the table will love this soup.
Freezer-Friendly: Make a big batch and freeze portions for later—perfect for quick meals on busy nights!
Healthy Comfort Food: Packed with vegetables, this soup is not just satisfying but also nutritious.
Versatile Ingredients: You can easily swap in your favorite veggies or grains to make it your own!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients for My Mom’s Old-Fashioned Vegetable Beef Soup. You’ll find that these are pantry staples and fresh produce that come together beautifully.

For the Soup

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

Variations

One of the things I love about this soup is how flexible it is! You can easily customize it based on what you have on hand or what your taste buds are craving.

Swap the protein: If you’re looking to keep it lighter, try using chicken or even lentils instead of beef.
Add more greens: Toss in some fresh spinach or kale towards the end of cooking for added nutrients.
Spice it up: Add some chili powder or crushed red pepper flakes if you like a little heat!
Experiment with grains: Try adding barley or quinoa for an extra hearty twist.

How to Make My Mom’s Old-Fashioned Vegetable Beef Soup

Step 1: Prepare the Roast

Season your pot roast with salt and pepper before placing it in your slow cooker with half a can of beef broth. Cooking it on LOW for about 10 hours will allow all those flavors to meld beautifully while making the meat so tender that it shreds easily with two forks. This step is crucial because it sets up the base flavor for your soup.

Step 2: Sauté Your Veggies

In a very large pot, heat 1 tablespoon of oil over medium heat. Sauté your chopped carrots and frozen seasoning mix until they become tender. This step enhances their natural sweetness and adds depth to your soup.

Step 3: Combine Everything Together

Now it’s time to add in the shredded beef along with your chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, water, salt, and pepper. Stir everything together well! This combination will create a rich mixture bursting with flavor.

Step 4: Simmer Away

Bring your pot to a boil over high heat. Then lower the heat down to simmer gently while covering with a lid. Let it cook for about an hour so all those incredible flavors have time to mingle together. Don’t forget to check occasionally and add water if you’d like a thinner consistency!

There you have it—My Mom’s Old-Fashioned Vegetable Beef Soup! It’s not just food; it’s an experience waiting to be shared with family and friends around the table. Enjoy every spoonful!

Pro Tips for Making My Mom’s Old-Fashioned Vegetable Beef Soup

Making soup is an art, and with a few helpful tips, you can elevate your dish to perfection!

Choose the right cut of beef: Using a pot roast is ideal because it becomes tender and flavorful after slow cooking. It gives your soup that rich, hearty taste that’s hard to resist.
Don’t rush the cooking process: Cooking the beef on LOW for 10 hours allows the flavors to meld beautifully. Patience pays off when it comes to creating a comforting soup.
Customize your veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. This soup is versatile, so let your creativity shine while keeping the base ingredients similar.
Adjust seasoning gradually: Start with the recommended salt and pepper, but taste as you go! This way, you can ensure the perfect balance of flavors without overwhelming the dish.
Make it ahead of time: Soups often taste even better the next day once all the flavors have had time to develop. Consider making a big batch to enjoy throughout the week or freeze for later!

How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup

Serving up this warm bowl of goodness is just as important as making it! Here are some delightful ideas for presentation.

Garnishes

Fresh herbs: Sprinkle some chopped parsley or cilantro on top for a pop of color and freshness.
Shredded cheese: A little sprinkle of shredded cheese adds creaminess and enhances the flavor profile.
Croutons: Add some crunchy croutons for texture—perfect for dipping!

Side Dishes

Crusty bread: Serve with a loaf of crusty whole-grain bread for dipping into the broth; it’s a classic pairing.
Green salad: A simple green salad with vinaigrette complements the heartiness of the soup while adding a refreshing crunch.
Cheesy quesadillas: These are easy to make and add a melty, cheesy contrast that pairs beautifully with your soup.
Rice or quinoa: A side of fluffy rice or nutty quinoa can be mixed into the soup itself, making every bite extra satisfying.

With these tips and serving suggestions, you’re all set to enjoy My Mom’s Old-Fashioned Vegetable Beef Soup. Whether it’s a cozy night in or a gathering with family, this dish will surely warm hearts and fill bellies!

Make Ahead and Storage

This recipe for My Mom’s Old-Fashioned Vegetable Beef Soup is perfect for meal prep! Not only can you make a big batch to enjoy throughout the week, but it also stores beautifully for later. Here’s how to keep it fresh and delicious.

Storing Leftovers

Allow the soup to cool completely before storing.
Transfer it to airtight containers.
Store in the refrigerator for up to 3-4 days.

Freezing

Let the soup cool before pouring it into freezer-safe containers or bags.
Leave some space at the top of the container for expansion as it freezes.
Label with the date and freeze for up to 3 months.

Reheating

Thaw overnight in the refrigerator if frozen.
Reheat on the stove over medium heat until warmed through, adding a splash of water or broth if necessary.
For microwave reheating, use a microwave-safe container and heat in 1-minute intervals, stirring in between.

FAQs

Here are some common questions about My Mom’s Old-Fashioned Vegetable Beef Soup that might help you as you prepare this delightful dish!

Can I use other vegetables in My Mom’s Old-Fashioned Vegetable Beef Soup?

Absolutely! This soup is very versatile. Feel free to add your favorite vegetables like zucchini, bell peppers, or even kale. Just keep in mind that cooking times may vary slightly.

How long can I store My Mom’s Old-Fashioned Vegetable Beef Soup in the fridge?

You can store leftovers of this delicious soup in the fridge for about 3-4 days. Make sure it’s cooled and sealed properly in an airtight container!

Is My Mom’s Old-Fashioned Vegetable Beef Soup healthy?

Yes! This soup is packed with nutritious vegetables and lean beef, making it a wholesome meal option. Plus, you can control what goes into it, ensuring it’s tailored to your family’s dietary preferences.

Final Thoughts

I hope this recipe warms your heart and home just as it does mine! My Mom’s Old-Fashioned Vegetable Beef Soup is not just a meal; it’s a comforting hug on a chilly day. Enjoy making it, sharing it with loved ones, and savoring each delicious spoonful. Happy cooking!