Description
My Mom’s Old-Fashioned Vegetable Beef Soup is a hearty, comforting classic packed with tender beef, potatoes, carrots, peas, green beans, and corn in a rich tomato and beef broth. This easy one-pot soup is full of homestyle flavor and makes a cozy, satisfying meal for the whole family.
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
- Salt and pepper, to taste
Instructions
- Place the pot roast in a large soup pot or Dutch oven. Add the beef broth and one can filled with water.
- Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer the roast for about 2–3 hours, or until the beef is very tender and easy to shred.
- Remove the pot roast from the pot and place it on a plate. Allow it to cool slightly, then remove any excess fat and shred or cut the beef into bite-sized pieces.
- Return the beef to the pot and add the chopped russet potatoes, frozen seasoning blend, peas, green beans, corn, and chopped carrots.
- Stir in the two cans of tomato soup until everything is well combined.
- Season with salt and black pepper to taste.
- Bring the soup back to a gentle boil, then reduce the heat and simmer for about 25–30 minutes, or until the potatoes and carrots are tender.
- Taste and adjust the seasoning as needed.
- Serve hot with crusty bread, biscuits, or your favorite side.
Notes
- A frozen seasoning blend makes this recipe especially convenient, but chopped fresh onions work just as well.
- Choose a well-marbled pot roast for the most tender and flavorful beef.
- Cut the potatoes and carrots into similar-sized pieces so they cook evenly.
- If the soup becomes too thick, add a little extra beef broth or water until it reaches your preferred consistency.
- Leftovers can be refrigerated in an airtight container for up to 4 days and often taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: One-Pot
- Cuisine: American