Welcome to a bowl of pure comfort! This old fashioned vegetable beef soup recipe is the kind of meal that warms you from the inside out. It’s packed with tender, slow-cooked beef, a medley of colorful vegetables, and a rich, savory tomato-beef broth that tastes like it simmered for days. We’re keeping things simple with accessible ingredients and straightforward steps, ensuring you get a deeply satisfying soup without the fuss. Get ready to create a new family favorite that feels wonderfully nostalgic.
Table of Contents
Why You’ll Love This Vegetable Beef Soup
This vegetable soup recipe with ground beef is a go-to for so many reasons. It delivers that classic, cozy flavor you crave on a chilly day, making it a staple you’ll return to again and again.
- Hearty, Comforting, and Filling: Loaded with tender beef and chunky vegetables, this soup is a complete and satisfying meal in a bowl.
- Simple Ingredients, Big Flavor: This old fashioned vegetable beef soup recipe uses common pantry and freezer staples to create an incredibly rich and savory broth.
- Perfect for Meal Prep: It tastes even better the next day as the flavors meld together, and it freezes beautifully for future meals.
- Versatile and Customizable: Easily swap in your favorite vegetables or use what you have on hand to make this delicious homemade soup your own.
- Family-Friendly and Nostalgic: Everyone loves this classic combination of flavors, making it a guaranteed hit for weeknight dinners or Sunday supper.
Ingredients
This easy vegetable beef soup recipe comes together with simple, wholesome ingredients. The combination of slow-cooked beef and a freezer-aisle vegetable medley makes preparation incredibly easy.
- Beef Roast (Chuck or Rump): A 2-pound pot roast provides tender, shreddable beef.
- Beef Broth: A 32-ounce container creates a deep, savory base.
- Canned Tomato Soup: Two 10.75-ounce cans add a rich, tangy foundation.
- Water: One soup can full helps adjust the consistency.
- Russet Potatoes: Two large potatoes, chopped, add a hearty texture.
- Carrots: Four large carrots, chopped, lend a touch of sweetness.
- Frozen Vegetable Blend (or Onions): A bag of seasoning blend offers convenient flavor.
- Frozen Peas: One bag adds sweet pops of color.
- Frozen Green Beans: A classic soup vegetable that holds its texture well.
- Frozen Corn: Provides sweetness and a bright, cheerful color.
- Olive Oil: One tablespoon is perfect for sautéing the aromatics.
- Salt & Black Pepper: To taste, for seasoning the beef and the final soup.
Notes & Substitutions
- Beef: If you don’t have a pot roast, beef stew meat, or even lean ground beef (browned and drained) works well. For ground beef, you can skip the long, slow-cooking time.
- Vegetables: Feel free to use fresh vegetables instead of frozen. Using frozen is a great time-saver, but fresh chopped onions, celery, corn, and green beans are wonderful substitutes.
- Tomato Base: In place of canned tomato soup, you can use a 28-ounce can of crushed or diced tomatoes for a chunkier, less sweet base.
- Seasoning Blend: A frozen seasoning blend typically contains diced onions, celery, and bell peppers. If you can’t find it, just use one large chopped yellow onion.
- Potatoes: Yukon Gold potatoes are a great alternative as they hold their shape well during simmering.
Equipment
You don’t need any fancy gadgets to make this wonderful soup. Here are the basic tools that will make the process smooth and simple.
- Large Stockpot or Dutch Oven: A heavy-bottomed pot is essential for simmering the soup evenly without scorching.
- Slow Cooker: A slow cooker is perfect for making the beef fall-apart tender with minimal effort.
- Sharp Knife & Cutting Board: For chopping the potatoes and carrots.
- Measuring Cups and Spoons: For accurate ingredient portions.
- Ladle: For easy and mess-free serving.
How to Make This Vegetable Beef Soup Recipe
This process is broken down into simple, manageable steps. We’ll start by preparing the beef in the slow cooker to ensure it becomes incredibly tender before building the rest of our soup on the stovetop.
Step 1: Prepare the Beef
- First, season your pot roast generously on all sides with salt and pepper. Place it in your slow cooker and pour in half of the beef broth (about two cups). Cover and cook on the LOW setting for about 10 hours, or until the beef is fall-apart tender. Once cooked, remove the roast and shred the meat using two forks, discarding any large pieces of fat.
Step 2: Sauté Aromatics
- In a very large stockpot or Dutch oven, heat one tablespoon of olive oil over medium heat. Add the chopped carrots and the frozen seasoning blend (or chopped onions). Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Step 3: Combine Soup Ingredients
- Add the shredded beef to the pot with the sautéed vegetables. Stir in the chopped potatoes, frozen peas, frozen green beans, and frozen corn. Pour in the remaining beef broth, both cans of tomato soup, and one can of water. Season generously with additional salt and pepper. Stir everything together until well combined. This is a great point to taste the broth for an initial seasoning check for your vegetable soup recipe with ground beef.
Step 4: Simmer to Perfection
- Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for at least one hour. This allows the potatoes to become tender and all the flavors to meld beautifully. You can add more water as it cooks if you prefer a thinner consistency for your classic beef soup.
Step 5: Taste and Serve
- After an hour of simmering, give the soup a final stir. Taste it and adjust the seasonings with more salt and pepper if needed. Serve your delicious homemade vegetable beef soup hot.
Slow Cooker Method (Alternate)
- For an even easier method, you can make the entire vegetable beef soup recipe in the slow cooker. Simply add all the ingredients (including the raw, seasoned pot roast) to the slow cooker. Stir to combine, then cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef and vegetables are tender. About 30 minutes before serving, remove the roast, shred it, and return it to the pot.
Pro Tips & Troubleshooting
Here are a few tips to help you get the best results from your soup every single time.
- Boost the Flavor: For a deeper, more complex broth, sear the pot roast in the Dutch oven before adding it to the slow cooker. You can also add a bay leaf or a teaspoon of dried thyme while the soup simmers.
- Prevent Mushy Veggies: If you prefer vegetables with more bite, add the frozen peas, corn, and green beans during the last 20-30 minutes of simmering.
- Adjusting Thickness: If your soup is too thin, you can let it simmer uncovered for a bit longer to reduce. Alternatively, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry and stir it in.
- Is Your Soup Bland? Don’t be shy with the salt and pepper! A good amount of seasoning is key to bringing out all the wonderful flavors in this soup.
Serving, Storage, & Variations
This versatile soup is wonderful as is, but it’s also fun to customize. Here are some ideas for serving, storing, and adding your own unique touch.
Vegetable Beef Soup Serving Suggestions
This hearty vegetable beef soup recipe is a meal on its own, but it’s fantastic with a side of crusty bread, saltine crackers, or a warm slice of cornbread for dipping. A simple side salad also pairs nicely.
Vegetable Beef Soup Storage
Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
Vegetable Beef Soup Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving a little room for expansion. It can be frozen for up to 3 months.
Vegetable Beef Soup Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Vegetable Beef Soup Variations
- Different Proteins: Try using ground beef (browned and drained), shredded chicken, or cubed stew meat.
- Add Grains: For an even heartier soup, stir in a half cup of barley, small pasta shells, or cooked rice during the last 30 minutes of simmering.
- Spice It Up: Add a pinch of red pepper flakes along with the other seasonings for a gentle hint of warmth.
- Fresh Herbs: Finish the soup with a sprinkle of fresh chopped parsley or thyme just before serving to brighten the flavors.
- Lighter Version: For a lighter take on this classic beef soup, use a leaner cut of beef and add an extra cup of broth instead of some of the tomato soup.
Nutrition
This satisfying vegetable beef soup recipe is packed with protein, fiber, and essential vitamins from the colorful array of vegetables. While it’s a hearty and comforting dish, it provides a balanced mix of macronutrients, making it a wonderful choice for a filling lunch or dinner. The exact nutritional values can vary based on the specific ingredients and portion sizes you use. Always consult with a professional for precise dietary information.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 240 |
| Carbohydrates | 40g |
| Protein | 11g |
| Fat | 4g |
| Fiber | 5g |
| Sugar | 12g |
| Cholesterol | 14mg |
| Sodium | 1205mg |
Serving Size: 2 cups. This is an estimate and can vary.
Vegetable Beef Soup FAQ
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables work beautifully. Just remember to account for slightly longer prep time for washing and chopping, and they may need a few extra minutes to cook until tender.
What if my soup is too thin or too thick?
If it’s too thin, simmer it uncovered for 15-20 minutes to allow some liquid to evaporate. If it’s too thick, simply stir in a little more beef broth or water until it reaches your desired consistency.
How do I make the beef extra tender for my vegetable beef soup recipe?
The key to tender beef is low and slow cooking. According to the Science of Cooking, long cooking times break down collagen into gelatin, resulting in perfectly shreddable meat.
What is a “frozen seasoning blend?”
It’s a convenient pre-chopped mix, usually found in the freezer aisle. It typically contains a combination of diced onions, celery, and green bell peppers, providing a great flavor base without any chopping.
Conclusion
This old-fashioned vegetable beef soup recipe is more than just a meal; it’s a warm hug in a bowl. With its rich flavors, tender beef, and abundance of hearty vegetables, it’s the perfect dish to gather your family around the table for. The simple steps and accessible ingredients make it a joy to prepare, whether for a cozy weeknight dinner or a big Sunday feast. I truly hope you love making and sharing this timeless classic. It’s a wonderful recipe to have in your collection for years to come.
Old-Fashioned Vegetable Beef Soup
Equipment
- Slow cooker
- large pot
- forks
Ingredients
Soup Ingredients
- 2 pounds pot roast
- 2 potatoes 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 container beef broth 32 oz
- 2 cans tomato soup 10.75 oz each
- 1 can water filled with
- Salt and pepper to taste
Instructions
Instructions
- Season the pot roast with salt and pepper, then cook it in a slow cooker with half the beef broth on LOW for about 10 hours until tender. Shred the cooked beef with two forks.
- In a very large pot, sauté chopped carrots and seasoning mix in 1 tablespoon of oil until they are tender.
- Add the shredded beef, potatoes, remaining frozen vegetables, remaining beef broth, tomato soup, and water to the pot. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat, cover, and simmer for approximately one hour.
- During cooking, add additional water as needed to reach your desired soup consistency.