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Old-Fashioned Vegetable Beef Soup

Savor the Comfort of Old-Fashioned Vegetable Beef Soup

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Hearty and nourishing, this Old-Fashioned Vegetable Beef Soup combines tender beef with a delightful mix of vegetables, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds pot roast Consider using chuck roast for tenderness.
  • 32 oz beef broth Beef stock serves as a good alternative.
  • 2 cans tomato soup You can substitute with diced tomatoes.
  • 1 can water Adjusts thickness; add broth for richness.
For the Vegetables
  • 2 russet potatoes, chopped Swap with Yukon gold or sweet potatoes.
  • 1 bag frozen seasoning blend Fresh onions work well too.
  • 1 bag frozen peas Fresh peas are great if in season.
  • 1 bag frozen green beans Consider asparagus tips as a substitute.
  • 1 bag frozen corn Fresh corn off the cob is another option.
  • 4 large carrots, chopped Baby carrots can be a good alternative.
Seasoning
  • Salt and pepper Essential for flavor; add herbs if desired.

Equipment

  • slow cooker
  • large pot
  • Cooking spoon

Method
 

Step‑by‑Step Instructions
  1. Season the pot roast generously with salt and pepper, then place it in a slow cooker. Pour in half a can of beef broth, cover, and cook on LOW for about 10 hours.
  2. In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend. Sauté for about 5-7 minutes until they soften.
  3. Once the pot roast is ready, remove it and shred it with two forks. Add the shredded beef to the pot along with the chopped potatoes, peas, green beans, corn, remaining beef broth, tomato soup, and one can of water. Stir well.
  4. Turn the heat up to high and bring the mixture to a rolling boil. Then reduce the heat to low, cover the pot, and let it simmer for about 60 minutes.
  5. After simmering, stir the soup and taste for seasoning. Adjust the consistency with more water or broth as needed, and season to taste.
  6. Ladle the soup into bowls while it's hot, and serve with crusty bread or crackers.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 50mgIron: 2.5mg

Notes

This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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