A Bowl of Comfort: The Story Behind My Mom’s Old-Fashioned Vegetable Beef Soup
A rich and comforting vegetable beef soup packed with tender shredded beef, hearty potatoes, and a medley of flavorful vegetables. Slow-cooked to perfection, this warm and nourishing dish is perfect for chilly evenings and meal prepping!
- Prep Time: 20 minutes
- Cook Time: 10 hours (slow cooker) or 1 hour (stovetop)
- Total Time: 10 hours 20 minutes (slow cooker) or 1 hour 20 minutes (stovetop)
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker / Stovetop
- Cuisine: American
Ingredients
1 pot roast (about 2 pounds), 2 russet potatoes (chopped), 1 bag frozen seasoning blend (or 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
- Prep the Beef – Season the roast with salt and pepper. Place it in your slow cooker with half a can of beef broth and cook on LOW for about 10 hours until it’s tender. Shred with two forks.
- Sauté the Veggies – In a large pot, heat 1 tablespoon of oil and sauté the carrots and seasoning blend until tender.
- Build the Broth – Add the shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, salt, and pepper.
- Let It Simmer – Bring everything to a boil, then lower the heat, cover, and simmer for about an hour. Add water if needed for desired consistency.
Slow Cooker Alternative
For a hands-off approach, toss everything in your slow cooker and cook on LOW for 6-8 hours. Once done, shred the beef and mix it back in.
Notes
- Make it your own – Add extra veggies like zucchini, bell peppers, or mushrooms.
- Lower sodium – Use low-sodium broth and season to taste.
- Freeze for later – Cool completely and store in airtight containers. Freeze in single servings for easy reheating on busy days.
Enjoy a classic homestyle soup that’s rich, hearty, and full of flavor!