Old-Fashioned Vegetable Beef Soup is a hearty and satisfying meal filled with tender shredded beef, vegetables, and a tomato-based broth. This comforting soup starts by slow-cooking a pot roast until it’s fork-tender and then simmering it with a mix of carrots, potatoes, peas, green beans, and corn. The result is a rich and flavorful soup perfect for chilly evenings or whenever you crave something warming. Serve it with crusty bread for a complete and satisfying dinner.
The Old-Fashioned Vegetable Beef Soup combines slow-cooked beef with hearty vegetables and a rich tomato broth to create a comforting and satisfying dish. Perfect for chilly evenings, it delivers nostalgic flavors in every spoonful, reminiscent of classic home-cooked meals. Tender pot roast, simmered to perfection, becomes the star ingredient in this flavorful medley of potatoes, carrots, peas, and more.
INGREDIENTS
- Pot Roast: 2 lbs, seasoned and slow-cooked for a tender bite.
- Russet Potatoes: 2, chopped for hearty texture.
- Frozen Seasoning Blend: 1 bag (typically onions and peppers) for convenience.
- Frozen Peas: 1 bag, adding sweetness and texture.
- Frozen Green Beans: 1 bag, for added crunch.
- Frozen Corn: 1 bag, for sweetness and body.
- Carrots: 4 large, chopped for earthy sweetness.
- Beef Broth: 32 oz, providing a rich base.
- Tomato Soup: 2 cans (10.75 oz each), for a tangy, flavorful base.
- Water: 1 can (use tomato soup can for measurement).
- Salt & Pepper: To taste, for seasoning.
INSTRUCTIONS
- Step 1:
- Prepare Beef: Season pot roast with salt and pepper. Place in slow cooker with half a can of beef broth. Cook on LOW for 10 hours. Shred beef with forks.
- Step 2:
- Sauté Veggies: In a large pot, sauté carrots and seasoning mix with 1 tablespoon oil until tender.
- Step 3:
- Combine Ingredients: Add shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, and salt/pepper to the pot.
- Step 4:
- Cook Soup: Bring mixture to a boil. Lower heat, cover, and simmer for about 1 hour, adding water as needed for desired consistency.
Serving and Storage Tips
- Serve hot with crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding water if it thickens too much.
Helpful Notes
- Use any leftover roast or beef cuts for extra flavor.
- Adjust the vegetable mix based on preference or availability.
- Control the soup’s thickness by adding more or less water as needed.
Tips from Well-Known Chefs
- "Sear the pot roast before slow-cooking for a deeper flavor," suggests Chef Marcus.
Perfect Comfort in a Bowl
This Vegetable Beef Soup captures the flavors of childhood comfort food, perfect for chilly days and nourishing meals.
Why This Vegetable Beef Soup Shines
The combination of slow-cooked beef and hearty vegetables delivers a soup packed with rich, deep flavors that only get better with time.
FAQs
Can I make this soup in advance?
Yes, the flavors deepen as it sits, making it great for meal prep.
Can I freeze the soup?
Absolutely! Portion out and freeze for up to 2 months.
Do I need to thaw frozen vegetables?
No, they can be added directly to the pot.
Can I use fresh vegetables?
Yes, fresh vegetables work well but may require longer cooking times.
Summary
This Old-Fashioned Vegetable Beef Soup is the ultimate comfort food, blending slow-cooked, tender pot roast with a mix of hearty vegetables in a tomato-rich broth. Perfect for cozy nights or when you crave a satisfying meal, this soup is simple yet flavorful. Starting with the slow-cooking of seasoned pot roast for maximum tenderness, the shredded beef is combined with potatoes, carrots, peas, green beans, and corn, all simmered together. The result is a deeply flavorful soup that can be served alone or with a slice of bread for a complete meal.