🎉 Introduction
There are recipes that warm your body… and there are recipes that warm your heart. This Old-Fashioned Vegetable Beef Soup does both. It’s the kind of comforting, nourishing soup many of us grew up eating — simmered slowly on the stove, filled with tender beef, wholesome vegetables, and a rich broth that tastes like home.
This recipe brings back that nostalgic, slow-cooked flavor using a pot roast that becomes fall-apart tender while releasing its natural richness into the soup. Paired with hearty potatoes, carrots, green beans, peas, corn, and a classic tomato soup base, the result is a flavorful, cozy bowl that feels like a warm hug from mom.
Simple ingredients. No fancy tricks. Just pure, wholesome comfort food made the old-fashioned way — simmered low and slow until everything blends into a delicious, satisfying soup. It’s ideal for family dinners, cold nights, meal prep, or anytime you crave a bowl of nostalgic, homemade goodness.
🧰 Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups
- Container for leftovers
🛒 Ingredients
Meat
- 1 pot roast (about 2 lbs), trimmed and cut into large chunks
Vegetables
- 4 large carrots, sliced
- 2 russet potatoes, peeled & cubed
- 1 bag frozen corn
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen seasoning blend (typically onion, celery, peppers)
Canned & Broth
- 1 (32 oz) container beef broth
- 2 cans (10.75 oz each) tomato soup
Seasonings
- Salt and pepper to taste
Liquids
- 1 can of water (use empty tomato soup can to measure)
👩🍳 Directions
Step 1 — Prepare the beef
Cut the pot roast into large chunks.
Season generously with salt and pepper.
Step 2 — Brown the beef (optional but recommended)
Heat a little oil in a large soup pot.
Sear the beef pieces until browned on all sides.
This adds deep flavor to the broth.
Step 3 — Add broth & tomato soup
Pour in the beef broth.
Stir in both cans of tomato soup.
Fill one empty tomato soup can with water and add it to the pot.
Step 4 — Add vegetables
Add:
- Carrots
- Potatoes
- Frozen seasoning blend
Stir gently to combine.
Step 5 — Simmer to tender
Bring to a boil, then lower to a gentle simmer.
Cook uncovered for 1.5–2 hours, or until beef is fall-apart tender.
Step 6 — Add remaining vegetables
Stir in the bags of:
- Corn
- Peas
- Green beans
Continue simmering for 20–30 minutes until vegetables soften and flavors blend.
Step 7 — Taste and adjust
Add extra salt and pepper if needed.
If soup becomes too thick, add a splash of water or broth.
Step 8 — Serve warm
Ladle the soup into bowls and enjoy a comforting, nostalgic meal that tastes like home.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
🧊 Storage & Reheating
Refrigerator
- Keeps 4–5 days in an airtight container.
- Soup thickens as it cools — add water when reheating.
Freezer
- Freezes well for up to 3 months.
- Thaw overnight before reheating.
Reheating
- Warm on the stovetop over low heat.
- Add broth or water if too thick.
🥄 Variations
1. Chunky Homestyle
Leave larger pieces of beef and vegetables.
2. Spicy Version
Add chili flakes or smoked paprika.
3. Herbed Soup
Add thyme, bay leaf, or parsley.
4. Low-Carb Version
Replace potatoes with cauliflower.
5. Protein Boost
Add cooked lentils or barley.
6. Tomato-Heavy Soup
Add tomato paste for deeper flavor.
7. Brothy Version
Add extra beef broth or water.
8. Richer Version
Sear beef deeply and simmer 30 minutes longer.
9. Slow Cooker Method
Cook 8 hours on low for ultra-tender beef.
10. Vegetable-Loaded
Add zucchini, cabbage, or sweet potatoes.
❓ 10 FAQs
1. Can I use leftover pot roast?
Yes — add it during the last 30 minutes.
2. Can I use fresh vegetables instead of frozen?
Absolutely — just adjust simmering time.
3. Why tomato soup?
It creates a nostalgic, lightly sweet, rich tomato base.
4. Can I add pasta?
Yes — add small pasta shapes in the last 15 minutes.
5. Can I use stew beef instead of pot roast?
Yes — simmer slightly longer.
6. Can I make it gluten-free?
Use gluten-free canned tomato soup.
7. Do I need to brown the beef first?
No, but it adds a richer flavor.
8. Can I thin the soup?
Add water, broth, or tomato purée.
9. Can I thicken it?
Mash some potatoes into the broth.
10. Can I make it in a crockpot?
Yes — cook 6–8 hours on low.
🏁 Conclusion
This Old-Fashioned Vegetable Beef Soup is the kind of recipe that brings comfort, nostalgia, and heartwarming flavor in every bite. Tender pot roast simmers with wholesome vegetables, tomato soup, and rich broth to create a deeply satisfying dinner that tastes like childhood and cozy family meals.
Simple ingredients, timeless technique, and pure comfort — this classic soup will become a favorite in your kitchen for cold nights, busy days, and whenever you need something warm, hearty, and full of love.
My Mom’s Old-Fashioned Vegetable Beef Soup – Hearty, Cozy & Full of Love
Ingredients
Equipment
Method
- Cut the pot roast into large chunks.
- Season generously with salt and pepper.
- Heat a little oil in a large soup pot.
- Sear the beef pieces until browned on all sides.
- This adds deep flavor to the broth.
- Pour in the beef broth.
- Stir in both cans of tomato soup.
- Fill one empty tomato soup can with water and add it to the pot.
- Add:
- Carrots
- Potatoes
- Frozen seasoning blend
- Stir gently to combine.
- Bring to a boil, then lower to a gentle simmer.
- Cook uncovered for 1.5–2 hours, or until beef is fall-apart tender.
- Stir in the bags of:
- Corn
- Peas
- Green beans
- Continue simmering for 20–30 minutes until vegetables soften and flavors blend.
- Add extra salt and pepper if needed.
- If soup becomes too thick, add a splash of water or broth.
- Ladle the soup into bowls and enjoy a comforting, nostalgic meal that tastes like home.
Notes
Refrigerator Keeps 4–5 days in an airtight container. Soup thickens as it cools — add water when reheating. Freezer Freezes well for up to 3 months. Thaw overnight before reheating. Reheating Warm on the stovetop over low heat. Add broth or water if too thick. 🥄 Variations
1. Chunky Homestyle Leave larger pieces of beef and vegetables. 2. Spicy Version Add chili flakes or smoked paprika. 3. Herbed Soup Add thyme, bay leaf, or parsley. 4. Low-Carb Version Replace potatoes with cauliflower. 5. Protein Boost Add cooked lentils or barley. 6. Tomato-Heavy Soup Add tomato paste for deeper flavor. 7. Brothy Version Add extra beef broth or water. 8. Richer Version Sear beef deeply and simmer 30 minutes longer. 9. Slow Cooker Method Cook 8 hours on low for ultra-tender beef. 10. Vegetable-Loaded Add zucchini, cabbage, or sweet potatoes. ❓ 10 FAQs
1. Can I use leftover pot roast? Yes — add it during the last 30 minutes. 2. Can I use fresh vegetables instead of frozen? Absolutely — just adjust simmering time. 3. Why tomato soup? It creates a nostalgic, lightly sweet, rich tomato base. 4. Can I add pasta? Yes — add small pasta shapes in the last 15 minutes. 5. Can I use stew beef instead of pot roast? Yes — simmer slightly longer. 6. Can I make it gluten-free? Use gluten-free canned tomato soup. 7. Do I need to brown the beef first? No, but it adds a richer flavor. 8. Can I thin the soup? Add water, broth, or tomato purée. 9. Can I thicken it? Mash some potatoes into the broth. 10. Can I make it in a crockpot? Yes — cook 6–8 hours on low. 🏁 Conclusion This Old-Fashioned Vegetable Beef Soup is the kind of recipe that brings comfort, nostalgia, and heartwarming flavor in every bite. Tender pot roast simmers with wholesome vegetables, tomato soup, and rich broth to create a deeply satisfying dinner that tastes like childhood and cozy family meals. Simple ingredients, timeless technique, and pure comfort — this classic soup will become a favorite in your kitchen for cold nights, busy days, and whenever you need something warm, hearty, and full of love.
