Steam on the windows. Meat sizzling in the Dutch oven. This Old Fashioned Vegetable Beef Soup smells like every holiday break at Grandma’scoats piled on the bed, crackers crumbling underfoot, and that bubbling pot keeping everyone warm. Lately, everyone’s bringing it back homePinterest boards, little lunch menus, even TikTok’s gotten a sniff of this hearty favorite.
This is the cozy dish your spoon’s been dreaming of. Tender beef, chunky carrots, sweet onion, and tomato-y broth that’s somehow both light and rich. It’s like a hug in a bowlno fancy steps, no wild ingredients. Just pantry stars doing simple magic. Full details in the blog!
We made this homemade version every winter growing upno formal “cooking class,” just hands passing down real stuff. No shortcuts, just the way it’s always been (with one little twist I tested thoroughlyyou’ll love the secret!). This is comforting food with roots.
Why This Recipe Feels Like a Hug in a Bowl
This Old-Fashioned Vegetable Beef Soup isn’t just a recipeit’s a moment. It’s the kind of dish that sees you through chilly evenings or big family gatherings with ease. Here’s why you’ll love it:
Hands-off cooking: The slow cooker does most of the work, so you can go about your day.
Freezer-friendly: Make it in bulk, freeze leftovers, and enjoy cozy soups all season long!
Nostalgic flavors: It’s like pulling a chair up to Grandma’s kitchen tablesimple, hearty, and so comforting.
Beginner-friendly: No need for fancy techniques here. If you can chop, you can make this soup!
What You’ll Need
The beauty of this Classic Vegetable Beef Soup is how simple (and pantry-friendly!) the ingredients are. Here’s what brings it all together:
Ingredients
Amount
Pot Roast
~2 pounds
Russet Potatoes (chopped)
2
Frozen Seasoning Blend (or chopped onions)
1 bag
Frozen Peas
1 bag
Frozen Green Beans
1 bag
Frozen Corn
1 bag
Carrots (chopped)
4 large
Beef Broth
32 oz container
Tomato Soup
2 (10.75 oz cans)
Water
1 can (use one soup can for measuring)
Salt & Pepper
To taste
Pro Tip: If you can’t find frozen seasoning blend, simply chop a medium onionor get creative with any fresh veggies you have on hand!
How to Make the Best Old-Fashioned Vegetable Beef Soup
This is the kind of recipe even first-time cooks can handle. Just follow these steps:
Prep the beef: Season your pot roast with salt and pepper, pop it into the slow cooker with half a can of beef broth, and let it cook low and slow for about 10 hours. When it’s fork-tender, shred it up.
Sauté the veggies: In a large pot, heat a tablespoon of oil and soften the carrots and onion mixture (or seasoning blend). This adds a nice depth to the soup.
Assemble the soup: Add the shredded beef, chopped potatoes, remaining frozen veggies, beef broth, tomato soup, water, and a pinch of salt and pepper. Stir everything well.
Simmer to perfection: Bring the soup to a boil, then reduce the heat. Cover and simmer for about an hour. Add water as needed if it gets too thick.
Note: Prefer your Grandma’s Vegetable Beef Soup in the slow cooker? Skip the sauté step and toss everything in the slow cooker. Let it cook on LOW for 6–8 hours, and shred the beef at the end!
Cooking Method
Timing
Slow Cooker (beef only)
10 hours on LOW
Soup Cooking (stovetop)
1 hour simmering
Slow Cooker (soup option)
6–8 hours on LOW
Serving and Storage Tips
This soup is cozy enough for a dinner centerpiece but flexible enough for a quick “little lunch” the next day. Here’s how to keep it working for you:
Serve with: Crusty bread or fluffy dinner rollsperfect for soaking up the broth.
Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors keep improving!
Freeze: Cool completely, then portion into freezer-safe bags or containers. Freeze for up to 3 months.
Storage Method
Duration
Refrigerator
Up to 4 days
Freezer
Up to 3 months
Reheating Tip: Thaw frozen soup in the fridge overnight and warm on the stove over medium heat, adding a splash of broth or water if it’s too thick.
Swaps and Tweaks to Try
This recipe is wonderfully forgivingyou can tweak it to suit your pantry or preferences:
No tomato soup? Use crushed or diced tomatoes for a chunkier texture.
Low-sodium option: Opt for low-sodium beef broth and adjust salt to taste.
Switch up the veggies: Got extra zucchini or celery? Toss it in! This soup loves a veggie makeover.
Pro Tip: If you prefer extra tender potatoes, chop them smaller or simmer the soup an extra 10–15 minutes.
Ingredient
Swap Option
Pot Roast
Beef stew meat or leftover roast beef
Seasoning Blend
Fresh onions, celery, or leeks
Tomato Soup
Crushed or diced tomatoes
Expert Insight: The Heart of Old Fashioned Vegetable Beef Soup
Old fashioned vegetable beef soup combines tender beef with a medley of vegetables to create a hearty, balanced meal. The slow simmering process helps meld flavors while retaining the nutritional integrity of each ingredient, making it both comforting and nourishing.
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Mastering the Old-Fashioned Vegetable Beef Soup
This old-fashioned vegetable beef soup didn’t come together overnight. After several roundssometimes too salty, other times a bit wateryI finally nailed the balance of rich broth and tender veggies. It’s been a slow, tasty journey, but now this recipe is my go-to for cozy, family-approved comfort in a bowl.
FAQs ( My Mom’s Old-Fashioned Vegetable Beef Soup )
What makes this old-fashioned vegetable beef soup different from modern recipes?
This classic vegetable beef soup recipe uses traditional slow-cooking methods and hearty, simple ingredients that grandma would have used. Unlike modern shortcuts, it focuses on building deep flavors through browning the beef properly and letting everything simmer together slowly. The recipe uses basic vegetables like carrots, celery, potatoes, and onions without fancy add-ins. It’s the kind of best homemade vegetable beef soup that takes time but delivers incredible comfort and taste.
Can I make this beef soup in a crockpot?
Absolutely! This beef soup crockpot adaptation works wonderfully for busy families. Brown your beef first in a skillet for better flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. Add more delicate vegetables like green beans in the last hour to prevent overcooking.
What cut of beef works best for homemade vegetable beef soup?
Chuck roast or beef stew meat are your best choices for this recipe because they become incredibly tender when slow-cooked. These cuts have enough marbling to stay moist and flavorful during the long cooking process. Cut the meat into 1-2 inch pieces for the perfect bite size. Avoid lean cuts like sirloin as they can become tough and dry in soup.
How long does this soup keep and can I freeze it?
This hearty soup will keep in the refrigerator for 3-4 days and actually tastes even better the next day as flavors meld together. You can absolutely freeze it for up to 3 months in freezer-safe containers. Just note that potatoes may become slightly grainy after freezing, so some families prefer to add fresh potatoes when reheating. Thaw overnight in the fridge and reheat gently on the stovetop.
What vegetables should I include in Grandma’s vegetable beef soup?
Traditional vegetables include carrots, celery, onions, potatoes, green beans, and corn for that authentic grandma’s vegetable beef soup taste. Some families also add peas, lima beans, or diced tomatoes depending on regional preferences. The key is using fresh or good-quality frozen vegetables and adding them at the right time so they don’t get mushy. Root vegetables go in early, while green vegetables should be added in the last 30 minutes of cooking.
Wrapping Up Your Cozy Bowl of Old Fashioned Vegetable Beef Soup
There’s just something about this Old Fashioned Vegetable Beef Soup that feels like home in every spoonful. With that tender beef and veggie-packed broth, you’ll love how easy it is to prep and how deeply satisfying it tastesno fancy fuss, just honest comfort food done right.
Feel free to swap in your favorite veggies or switch to low-sodium broth for a lighter touch. Freeze leftovers for a grab-and-go fix, or stir in a pinch of fresh herbs to make it your owna trick I picked up from a cooking class savvy buddy.
Did this Classic Vegetable Beef Soup bring back memories? Share your photos or tweaks belowI’m all ears for your kitchen stories! Pass this one along to someone who needs a little warmth and homemade goodness on their table. You’ll wanna make it again, trust me.
My Mom’s Old-Fashioned Vegetable Beef Soup is a comforting and simple homemade soup recipe that’s perfect for freezing and enjoying any time. It’s packed with tender beef and hearty vegetables for a true classic taste.
Ingredients
Scale
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
Instructions
Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
Bring to a boil, lower the heat, cover and simmer for about an hour.
Add water as desired while it cooks.
Notes
This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
