If you’re craving a warm, nostalgic meal that tastes just like home, this old-fashioned vegetable beef soup is the kind of comfort food that never goes out of style. Tender shredded roast, hearty potatoes, sweet carrots, and classic mixed vegetables simmer together in a rich tomato-beef broth that fills your kitchen with cozy aromas. It’s simple, wholesome, and the kind of feel-good dinner families have loved for generations.
Why You’ll Love This Old-Fashioned Vegetable Beef Soup
This soup is all about slow-cooked comfort and effortless flavor. The roast cooks low and slow until it’s fall-apart tender, and the combination of fresh and frozen vegetables makes it incredibly easy to assemble. The tomato soup adds richness and body, while the beef broth deepens every bite. It’s the kind of hearty recipe that tastes better with every simmer and reheats beautifully for busy weeknights. Whether you enjoy it with bread, over rice, or as a full meal on its own, it’s always warm, filling, and satisfying.
Ingredients You’ll Need
- 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 water (use empty soup can)
- Salt & pepper, to taste
- 1 tbsp oil (for sautéing)
How to Make Old-Fashioned Vegetable Beef Soup (Step-by-Step)
Step 1: Slow-Cook the Roast
Season the pot roast generously with salt and pepper. Place it in your slow cooker with half a can of beef broth and cook on LOW for 10 hours, until it’s incredibly tender. Shred the beef with two forks and set aside.
Step 2: Sauté the Veggies
In a very large soup pot, heat 1 tablespoon of oil. Add the chopped carrots and frozen seasoning blend (or onions). Sauté until the carrots start to soften and the onions turn fragrant and golden.
Step 3: Combine the Ingredients
Add the shredded beef to the pot along with potatoes, peas, corn, and green beans. Pour in the remaining beef broth, tomato soup, and one can of water. Stir to combine.
Step 4: Simmer to Perfection
Bring the soup to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 1 hour, allowing the flavors to meld and the potatoes to soften.
Step 5: Adjust the Thickness
As it cooks, feel free to add more water depending on whether you prefer a thick stew-like texture or a thinner, brothier soup.
Step 6: Final Seasoning
Taste and adjust with extra salt and pepper. Serve warm and enjoy every nostalgic bite!
Tips & Variations
- Make it faster: Use cooked ground beef or shredded rotisserie chicken instead of slow-cooked roast.
- Vegetarian option: Skip the beef and use vegetable broth plus extra potatoes and carrots.
- Bulk it up: Add barley, small pasta, or cooked rice during the last 15 minutes.
- Make it richer: Add a tablespoon of tomato paste when sautéing the vegetables.
- Make-ahead friendly: This soup tastes even better the next day after the flavors settle.
Serving Ideas & Storage
This cozy soup is perfect with crusty bread, warm rolls, or a simple side salad. Serve it in wide bowls for that classic, comforting feel.
Storage:
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months
Reheat gently over medium heat, adding water or broth if needed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 |
| Protein | 26g |
| Carbs | 38g |
| Fat | 12g |
| Fiber | 6g |
| Sodium | 780mg |
Final Thoughts
This old-fashioned vegetable beef soup is everything a comfort meal should be — warm, hearty, nourishing, and deeply nostalgic. With simple ingredients and slow-cooked tenderness, it’s the kind of soup that brings everyone to the table. Each bowl tastes like a hug from Mom, and once you try it, it’s bound to become a family favorite.