My Mom’s Old-Fashioned Vegetable Beef Soup
If you’re looking for a comforting bowl of warmth that brings back memories of home, look no further than My Mom’s Old-Fashioned Vegetable Beef Soup. This cherished recipe has been passed down through generations, filling our kitchen with the delightful aroma of simmering beef and fresh vegetables. It’s the kind of dish that makes busy weeknights feel special or brings everyone together on a chilly weekend afternoon.
What I love most about this soup is how it nourishes both the body and soul. With a simple list of wholesome ingredients, it’s not just easy to make; it’s also incredibly satisfying. And let’s be honest, who doesn’t love a recipe that can be made in bulk and frozen for those days when cooking feels like too much?
Why You’ll Love This Recipe
- Super easy to prepare: This recipe requires minimal prep work, making it perfect for those busy days when time is short.
- Family-friendly appeal: Everyone from kids to adults will enjoy this hearty soup, making it a great choice for family dinners.
- Make-ahead convenience: You can easily whip up a big batch and freeze portions for later, ensuring you always have a delicious meal ready to go.
- Delicious flavor: The combination of tender beef and fresh vegetables creates a rich, savory taste that warms you from the inside out.
- Healthy and wholesome: Packed with nutrients from all those veggies, this soup is not only delicious but also good for you!
Ingredients You’ll Need
To make My Mom’s Old-Fashioned Vegetable Beef Soup, you’ll need some simple and wholesome ingredients that are likely already in your kitchen. These ingredients come together beautifully to create a comforting meal that everyone will love.
For the Soup
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or just 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
Variations
One of the best things about My Mom’s Old-Fashioned Vegetable Beef Soup is its flexibility! Feel free to get creative and mix things up based on what you have on hand or your family’s preferences.
- Swap the protein: If you’re looking for something lighter, try using chicken instead of beef. It’ll still be hearty and delicious!
- Add extra veggies: Toss in any leftover vegetables you have in your fridge—zucchini or bell peppers would work wonderfully.
- Change up the broth: For a twist on flavor, use vegetable broth instead of beef broth; it adds a nice depth to the soup.
- Make it spicy: If you like a bit of heat, add some diced jalapeños or red pepper flakes for an extra kick!
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup
Step 1: Prepare the Roast
Season your pot roast generously with salt and pepper. Place it into your slow cooker along with half a can of beef broth. Cooking on LOW for about 10 hours is crucial here—it allows the meat to become tender enough to shred easily later on. This slow cooking method infuses all those wonderful flavors into your roast!
Step 2: Sauté the Vegetables
In a very large pot, heat 1 tablespoon of oil over medium heat. Add in your chopped carrots along with the frozen seasoning mix. Sauté until they’re tender—this step is important because cooking them first helps enhance their natural sweetness before adding them to the soup.
Step 3: Combine Ingredients
Once your veggies are tender, it’s time to bring everything together! Add in the shredded beef from your slow cooker along with chopped potatoes, remaining frozen veggies, remaining beef broth, tomato soup, water, salt, and pepper. This combination creates layers of flavor that make each spoonful enjoyable.
Step 4: Simmer Away
Bring everything to a boil over high heat. Once boiling, lower the heat and cover your pot. Let it simmer for about an hour—this allows all those delicious flavors to meld together beautifully. Don’t forget to check occasionally and add water if needed; keeping the right consistency is key!
Step 5: Enjoy!
After an hour of simmering bliss, your kitchen should smell amazing! Serve hot and enjoy this warm hug in a bowl with loved ones around you. Whether it’s paired with crusty bread or enjoyed solo, it’s sure to become a favorite in your home too!
Pro Tips for Making My Mom’s Old-Fashioned Vegetable Beef Soup
Making a hearty bowl of soup is all about little tweaks that can make a big difference. Here are some pro tips to help you create the best vegetable beef soup:
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Use high-quality beef: Opting for a good pot roast not only enhances the flavor but also ensures tender meat that shreds beautifully. Quality ingredients make all the difference in your soup.
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Sauté vegetables first: Taking the time to sauté your carrots and seasoning blend in oil adds depth to the flavors. This step helps caramelize the natural sugars and enhances the overall taste of your soup.
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Adjust seasonings gradually: Start with a little salt and pepper, then taste as it cooks before adding more. This allows you to control the seasoning perfectly, ensuring your soup isn’t too salty or bland.
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Add fresh herbs at the end: If you have some on hand, adding fresh parsley or thyme right before serving brightens up the soup’s flavor profile. Fresh herbs provide an aromatic touch that elevates the dish.
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Make it a day ahead: Like many soups, this one tastes even better after sitting overnight in the fridge. Allowing the flavors to meld results in an even richer and more satisfying meal.
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup
Serving this soup is just as enjoyable as making it! Here are some delightful ideas for presenting your comforting bowl of goodness.
Garnishes
- Fresh parsley: Chopped fresh parsley sprinkled on top adds color and a burst of freshness that balances out the richness of the soup.
- Croutons: A handful of crunchy croutons on top provides texture and an extra layer of flavor. You can easily make your own by toasting bread cubes in olive oil and seasoning.
Side Dishes
- Crusty bread: A warm loaf of crusty bread is perfect for dipping into your soup, soaking up every flavorful drop.
- Green salad: A crisp green salad with a tangy vinaigrette complements the hearty soup nicely, providing a light and refreshing contrast.
- Cheese quesadillas: Quick and easy cheese quesadillas make a delightful side that kids (and adults) love. Just heat tortillas with cheese until melted; they pair perfectly with the soup.
- Roasted vegetables: A side of roasted seasonal vegetables adds another layer of healthiness and flavor to your meal while harmonizing beautifully with the soup’s robust taste.
Now that you have all these tips and serving suggestions, you’re ready to enjoy My Mom’s Old-Fashioned Vegetable Beef Soup like never before! Happy cooking!
Make Ahead and Storage
My Mom’s Old-Fashioned Vegetable Beef Soup is perfect for meal prep! You can easily whip up a big batch and enjoy it throughout the week, making it a fantastic option for busy days. Here’s how to store and preserve your delicious soup.
Storing Leftovers
- Store any leftover soup in an airtight container in the refrigerator.
- It can last for about 3-4 days in the fridge.
- Make sure to let the soup cool to room temperature before sealing the container.
Freezing
- To freeze, allow the soup to cool completely.
- Portion it into freezer-safe containers or resealable bags, leaving some space for expansion.
- Label your containers with the date and type of soup for easy identification.
- It can be frozen for up to 3 months.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat on the stove over medium heat until warmed through, stirring occasionally.
- For microwave reheating, place in a microwave-safe bowl and heat in short increments, stirring in between.
FAQs
Here are some common questions about My Mom’s Old-Fashioned Vegetable Beef Soup!
Can I use fresh vegetables instead of frozen in My Mom’s Old-Fashioned Vegetable Beef Soup?
Absolutely! Fresh vegetables can enhance the flavor. Just make sure to chop them into similar sizes as recommended for even cooking.
How long does My Mom’s Old-Fashioned Vegetable Beef Soup last in the fridge?
This soup will generally stay fresh in the refrigerator for about 3-4 days. Always store it in an airtight container to maintain its quality.
Can I add other ingredients to My Mom’s Old-Fashioned Vegetable Beef Soup?
Yes! Feel free to experiment with different vegetables or beans—just remember to keep it balanced so that all flavors come together harmoniously.
Is My Mom’s Old-Fashioned Vegetable Beef Soup healthy?
Definitely! This soup is loaded with nutritious vegetables and lean protein, making it a wholesome meal option that’s both satisfying and healthy.
Final Thoughts
I hope you find as much joy in making My Mom’s Old-Fashioned Vegetable Beef Soup as I do! This recipe not only warms your belly but also wraps you in comforting memories of home. It’s perfect for sharing with loved ones or enjoying cozy evenings at home. Don’t hesitate to try this recipe and make it your own—I can’t wait for you to taste it!
My Mom’s Old-Fashioned Vegetable Beef Soup
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 20 minutes
- Yield: Serves approximately 8
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Description
Warm your heart and nourish your soul with My Mom’s Old-Fashioned Vegetable Beef Soup! This timeless recipe combines tender beef with a medley of hearty vegetables, creating a bowlful of comfort that’s perfect for chilly evenings or busy weeknights. With minimal prep and the ability to freeze leftovers, this soup is not only delicious but also convenient for meal prepping.
Ingredients
- 2 pounds pot roast
- 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
- 32 oz beef broth
- 2 cans tomato soup (10.75 oz each)
- Salt and pepper, to taste
Instructions
- Season the pot roast with salt and pepper. Place it in a slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until tender enough to shred.
- In a large pot, heat oil over medium heat. Sauté chopped carrots and seasoning blend until tender.
- Add shredded beef, potatoes, remaining frozen vegetables, remaining broth, tomato soup, water, salt, and pepper to the pot. Stir well.
- Bring to a boil over high heat, then reduce heat and cover. Simmer for about an hour.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg
