This comforting and hearty Mom’s Old Fashioned Vegetable Beef Soup is the perfect dish for a cold day or when you want a satisfying and filling meal. Packed with tender beef, a variety of vegetables, and flavorful broth, this soup is an easy, slow-cooked delight that is sure to bring nostalgia and warmth to your family. The slow cooker does all the work, making it a simple yet delicious homemade meal.
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
- Prepare the Roast: Season the pot roast with salt and pepper. Place it in the slow cooker with half a can of water.
- Add the Ingredients: Add the chopped potatoes, frozen seasoning blend, peas, green beans, corn, and carrots to the slow cooker.
- Add the Liquids: Pour in the beef broth, tomato soup, and the water from the can.
- Cook: Cover the slow cooker and cook on low for 8-10 hours until the beef is tender.
- Shred the Beef: Before serving, remove the roast from the slow cooker, shred the beef, and return it to the soup. Stir well.
- Serve: Ladle the soup into bowls and enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 8-10 hours
- Total Time: 8-10 hours
- Servings: 6-8 servings
Variations
- Add more vegetables: You can add any vegetables you like, such as parsnips, turnips, or celery, for extra flavor and texture.
- Use a different cut of beef: If you don’t have a pot roast, you can use stew beef or brisket for a slightly different flavor.
- Make it spicy: Add some chili flakes or diced jalapeños for a bit of heat.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat until hot, or in the microwave in individual servings.
10 FAQs
- Can I make this soup on the stovetop? Yes, you can cook the soup on the stovetop. Brown the beef first, then add all the ingredients to a large pot and simmer for about 2-3 hours until the beef is tender.
- Can I use fresh vegetables instead of frozen? Yes, you can use fresh vegetables, though you may need to adjust the cooking time slightly to ensure they become tender.
- Can I use chicken broth instead of beef broth? While beef broth is preferred for the depth of flavor, chicken broth can be used as a substitute if needed.
- Can I freeze the soup? Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
- How can I make this soup thicker? You can thicken the soup by adding a few tablespoons of cornstarch mixed with cold water, or by mashing some of the potatoes in the soup.
- Can I add noodles to the soup? Yes, you can add small pasta such as elbow macaroni or egg noodles about 30 minutes before the soup finishes cooking.
- What’s the best way to shred the beef? You can shred the beef using two forks or by using a stand mixer with the paddle attachment on low speed for a quick and easy result.
- How do I make the soup less salty? Use low-sodium beef broth or rinse the canned vegetables to reduce the salt content. You can also add more water to balance the flavor.
- Can I add beans to this soup? Yes, you can add beans like kidney beans or white beans for extra protein and texture.
- Can I cook this on high in the slow cooker? Yes, you can cook the soup on high for 4-6 hours instead of low for 8-10 hours, but the beef may not be as tender.
Conclusion
Mom’s Old Fashioned Vegetable Beef Soup is a classic comfort food that brings warmth and nourishment with minimal effort. Whether you’re serving it for a family dinner or freezing for later, this soup is sure to become a beloved staple in your kitchen. With its simple ingredients and slow cooker convenience, it’s an easy way to enjoy a homemade, hearty meal that everyone will love.