Old Fashioned Vegetable Beef Soup tastes like snow days and wool socks. It’s bubbling all over Pinterest and Reddit latelyand for good reason. This is a one-pot, no-fuss kind of comfort. Simple chop-and-drop steps. About 30 minutes active time, and dinner’s basically done.
This cozy bowl leans on tender chunks of beef, carrots, tomatoes, and potatoesjust the basics, nothing fancy. Think Classic Vegetable Beef Soup meets Grandma’s secret spoonful of love. Pantry-friendly, freezer-happy. No special store trips. Full details in the blog!
Grew up blending real beef broth with fresh garden veggies every fall. Learned from generations of sturdy cooksnothing ultra-trendy, just soup that warms you to the bones. I tested it old-school style… then gave it one little upgrade. You’ll spot it.
Why You’ll Love This Old-Fashioned Vegetable Beef Soup
This dish is pure cozy-in-a-bowl. It’s a “little lunch” from the past that’s hearty enough for today’s busy dinner tables. Why will you adore it?
No-fuss comfort: A slow-cooked pot roast plus simple frozen veggies keep it easy yet indulgent.
Accessible ingredients: Everything comes straight from your pantry or freezerno last-minute grocery runs.
Freezer-friendly: It makes plenty, so you’ll have leftovers ready for quick lunches or weeknight dinners.
Old-fashioned vibes: This is the kind of soup Grandma would approve ofhearty, familiar, and satisfying.
Pro Tip:
If you’re short on time, you can cook this whole dish in a slow cooker (hello, Beef Soup Crockpot lovers!). Just dump, set, and go.
Ingredients Breakdown
This recipe keeps it simple, and everything here is an essential part of Moms Old-Fashioned Vegetable Beef Soup.
Ingredient
Purpose
Pot Roast
Cooks into tender, shredded beef for hearty flavor.
Beef Broth
Adds depth and richness to the soup base.
Potatoes & Carrots
Classic, hearty veggies for a true old-school feel.
Frozen Peas, Corn, Green Beans
Convenient and colorful additions that make the soup sing.
Tomato Soup
Gives the broth a nostalgic tomatoey hug.
Note: Use a frozen seasoning blend as a shortcut for chopping onions!
How to Make It Step-by-Step
Making this old-fashioned goodness is easier than you think. Here’s how:
Cook the roast: Season it with salt and pepper, pop it in your slow cooker with half a can of beef broth, and cook on LOW for 10 hours. Shred it with two forks once tender. (This step makes your kitchen smell heavenly!)
Sauté the base: Grab a large stockpot. Sauté your chopped carrots and frozen seasoning blend in a bit of oil until softened.
Combine everything: Add the shredded beef to the pot along with potatoes, frozen veggies, remaining beef broth, tomato soup, and a can of water. Stir, bring to a boil, and lower heat.
Simmer and wait: Cover the pot and let it simmer for about an hour, stirring occasionally. The potatoes should be fork-tender, and the flavors will marry beautifully.
Tip: If you’re cooking this as a Beef Soup Crockpot version, throw all the ingredients into the slow cooker, set it to LOW for 6-8 hours, and shred the beef when done.
Troubleshooting & Adjustments
If you hit any bumps in the soup road, here’s how to fix them:
Too thick? Add a splash of water or more beef broth as it simmers.
Not enough flavor? A pinch of salt or an extra dash of pepper can boost the broth.
Want more tomato in the base? Stir in a small dollop of tomato paste or even diced tomatoes if you have them.
This recipe is super forgiving, so go aheadmake it your own!
Quick Summary Table
Step
Time
Tips
Cook roast (slow cooker)
10 hours
Start this the night before for easy prep the next day.
Sauté veggies
5-7 minutes
Use medium heat to avoid burning.
Simmer soup
1 hour
Add water if the soup thickens too much while cooking.
Serving & Storage Tips
This old-fashioned vegetable beef soup is perfect for any mealfrom a light little lunch to a satisfying dinner.
Serving: Pair a bowl with crusty bread, or sprinkle some shredded cheese for extra comfort.
Storage: Let leftovers cool, then store in an airtight container in the fridge for 3-4 days.
Freezing: This soup is freezer-friendly! Portion it into freezer bags or containers (up to 3 months).
Freezing Tips Table
Step
How-To
Cool First
Always let the soup cool before transferring to containers.
Portion
Divide into single servings to make reheating easier.
Label It
Write the date and contents on freezer bags for quick reference!
Expert Says: The Timeless Comfort of Old Fashioned Vegetable Beef Soup
Old fashioned vegetable beef soup stands out for its balanced blend of hearty protein and nutrient-rich vegetables, making it a nourishing, all-in-one meal. Slow simmering enhances flavor development and tenderizes the beef, while preserving the freshness of the vegetables, ensuring every spoonful delivers warmth and comfort.
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Perfecting My Old-Fashioned Vegetable Beef Soup
After several roundseach with a few too-tough carrots or missing the right seasoningI finally landed on a version of Old-Fashioned Vegetable Beef Soup that feels like a warm hug. It took patience and tasting along the way, but this comforting, nourishing recipe is truly the result of all those kitchen experiments.
FAQs ( My Mom’s Old-Fashioned Vegetable Beef Soup )
What makes this old-fashioned vegetable beef soup different from modern recipes?
This classic vegetable beef soup recipe uses traditional slow-cooking methods and hearty, simple ingredients that grandma would have used. Unlike modern shortcuts, it focuses on building deep flavors through browning the beef properly and letting everything simmer together slowly. The recipe uses basic vegetables like carrots, celery, potatoes, and onions without fancy add-ins. It’s the kind of best homemade vegetable beef soup that takes time but delivers incredible comfort and taste.
Can I make this beef soup in a crockpot?
Absolutely! This beef soup crockpot adaptation works wonderfully for busy families. Brown your beef first in a skillet for better flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. Add more delicate vegetables like green beans in the last hour to prevent overcooking.
What cut of beef works best for homemade vegetable beef soup?
Chuck roast or beef stew meat are your best choices for this recipe because they become incredibly tender when slow-cooked. These cuts have enough marbling to stay moist and flavorful during the long cooking process. Cut the meat into 1-2 inch pieces for the perfect bite size. Avoid lean cuts like sirloin as they can become tough and dry in soup.
How long does this soup keep and can I freeze it?
This hearty soup will keep in the refrigerator for 3-4 days and actually tastes even better the next day as flavors meld together. You can absolutely freeze it for up to 3 months in freezer-safe containers. Just note that potatoes may become slightly grainy after freezing, so some families prefer to add fresh potatoes when reheating. Thaw overnight in the fridge and reheat gently on the stovetop.
What vegetables should I include in Grandma’s vegetable beef soup?
Traditional vegetables include carrots, celery, onions, potatoes, green beans, and corn for that authentic grandma’s vegetable beef soup taste. Some families also add peas, lima beans, or diced tomatoes depending on regional preferences. The key is using fresh or good-quality frozen vegetables and adding them at the right time so they don’t get mushy. Root vegetables go in early, while green vegetables should be added in the last 30 minutes of cooking.
Conclusion
Old-Fashioned Vegetable Beef Soup comes together with simple ingredients and cozy, hearty flavors you’ll love. In just a few hoursmostly hands-offyou get tender beef and comforting veggies in a satisfying broth that feels like a warm hug from Grandma. It’s a reliable favorite for any kitchen, easy enough for weeknights, and perfect for Sunday leftovers.
Feel free to swap frozen peas for green beans or sneak in corn for a little sweetness. If you’re short on time, the Beef Soup Crockpot method has your backdump and go! This recipe is one of the best homemade vegetable beef soup options to keep on hand, whether for a little lunch or a nourishing family dinner.
Did you grow up with a dish like this stirring memories in your home? I’d love to see your photos or hear your twistssharing family recipes keeps these warm traditions alive. Pass it along, savor the process, and remember: cooking with heart makes every meal feel like home.
Yesica Andrews
Old-Fashioned Vegetable Beef Soup: The Best Comforting Recipe
A hearty and classic homemade vegetable beef soup that’s perfect for comforting meals. This easy recipe features tender shredded beef and a medley of vegetables simmered in rich beef broth and tomato soup, with enough to freeze for future meals.
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
Method
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.
Notes
This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours. Shred beef once cooked.
