Dinner

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

ByCharlotte Montgomery November 19, 2025November 19, 2025

Introduction

My Mom’s Old-Fashioned Vegetable Beef Soup is a warm, comforting meal perfect for chilly days. This hearty soup combines tender shredded pot roast with a medley of vegetables in a rich tomato and beef broth. It’s a timeless family favorite that’s easy to prepare and deeply satisfying.

A white bowl filled with thick beef stew sits on a white marbled surface, the stew showing a rich reddish-brown broth with visible chunks of tender beef and soft vegetables. There are several layers of ingredients: at the top, small round green peas and corn kernels add bright yellow and green colors, mixed with slices of orange carrots. Larger white potato pieces and green beans are scattered throughout. The texture is hearty and chunky with a glossy finish from the broth. A silver spoon rests on the edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

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 (use the empty tomato soup can to measure)
Salt and pepper, to taste
1 tablespoon oil (for sautéing)

Instructions

Step 1: Season the pot roast with salt and pepper. Place it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours, then shred the beef with two forks.
Step 2: In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and frozen seasoning blend until tender, about 5-7 minutes.
Step 3: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, one can of water, salt, and pepper to the pot.
Step 4: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 1 hour, allowing flavors to meld and the vegetables to cook through.
Step 5: Check the soup occasionally and add more water if needed to reach your desired consistency.

Tips & Variations

For deeper flavor, brown the pot roast in a skillet before adding to the slow cooker.
Swap the frozen seasoning blend with fresh onions, celery, and garlic for a more homemade taste.
Add a splash of Worcestershire sauce or a few dashes of hot sauce to enhance the beefy richness.
Use fresh vegetables if available, adjusting cooking time accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick beef stew on a white plate, showing multiple layers of ingredients in a rich reddish-brown broth. The stew has large pieces of soft potato with a pale yellow color, bright orange carrot slices, green peas, yellow corn kernels, and green beans scattered throughout. Shredded tender beef pieces are mixed evenly into the stew, adding a textured brownish layer. The bowl is placed on a white marbled surface with a silver spoon resting on the plate behind the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of a pot roast?

Yes, you can use other tough cuts like chuck roast or brisket. These cuts become tender when slow-cooked and work well shredded in the soup.

Is it possible to make this soup without a slow cooker?

Absolutely. You can simmer the pot roast in a heavy pot with broth over low heat on the stovetop for 3-4 hours until tender, then continue with the recipe as instructed.