Old-Fashioned Vegetable Beef Soup

There’s nothing quite like a steaming bowl of Old-Fashioned Vegetable Beef Soup to warm you from the inside out. This hearty classic is loaded with tender beef, garden vegetables, and a rich tomato broth that tastes like pure comfort. It’s the kind of meal that brings the whole family together, especially on chilly days. Even better, it’s easy to make, budget-friendly, and freezes beautifully for future meals. Every spoonful is cozy, wholesome, and deeply satisfying.

Why This Old-Fashioned Vegetable Beef Soup Works

This Old-Fashioned Vegetable Beef Soup works because it’s simple, flavorful, and made with ingredients you probably already have at home. It’s the perfect blend of tender beef, colorful vegetables, and savory broth that’s both filling and nourishing. Every bite feels like a taste of home, and the slow simmering brings all those old-fashioned flavors together beautifully.

Classic, Cozy Flavor with Simple Ingredients

The charm of this recipe is its simplicity. Basic ingredients like carrots, potatoes, and frozen veggies turn into something rich and hearty when simmered in tomato soup and beef broth. The beef adds a comforting depth of flavor, while the vegetables bring sweetness and texture. It’s that familiar taste of homemade goodness everyone loves.

Hands-Off Slow Cooker Prep for Tender Beef

You don’t need to hover over the stove for hours. The slow cooker does the hard work, gently cooking the roast until it’s tender enough to fall apart. This long, low simmer lets the flavors mingle perfectly, making the beef juicy and flavorful. Plus, it gives you time to relax while your kitchen fills with that incredible, savory aroma.

Budget-Friendly and Great for Leftovers

This Old-Fashioned Vegetable Beef Soup stretches a simple pot roast into a meal that feeds the whole family. It’s also great for using leftover roast beef or frozen vegetables. Because it freezes so well, you can portion it out for easy lunches later. It’s an old-school recipe that proves comfort food doesn’t have to be complicated or expensive.

Ingredients You’ll Need For Old-Fashioned Vegetable Beef Soup

This recipe calls for wholesome, familiar ingredients that come together easily. You’ll find everything at your local grocery store, and most can even come straight from the freezer. The mix of fresh and frozen vegetables ensures convenience without losing that classic homemade taste.

Beef and Broth Base

You’ll need a two-pound pot roast as the main protein. When cooked slowly, it becomes melt-in-your-mouth tender. Pair it with beef broth to create a savory, hearty base. The broth enhances the beefy flavor and ties everything together in a cozy, rich way.

Vegetables and Tomato Components

Frozen peas, green beans, corn, and a bag of seasoning blend make this soup colorful and nourishing. The addition of tomato soup gives the broth a light, tangy flavor that balances the richness of the beef. Add chopped carrots and russet potatoes for texture and sweetness.

Seasoning and Optional Add-Ins

A little salt and pepper go a long way here, but you can add garlic powder, thyme, or bay leaves for more depth. If you like a thicker soup, swap the water for another can of tomato soup. You can even toss in leftover veggies or pasta for a fun twist.

How to Make Old-Fashioned Vegetable Beef Soup on the Stovetop

This stovetop version is comforting and simple to make. You’ll start by slow-cooking the beef until it’s tender, then build layers of flavor by sautéing aromatics and simmering everything together. The result is a balanced, deeply satisfying soup with just 240 calories per serving, packed with protein, fiber, and flavor.

Cook and Shred the Beef

Season your pot roast with salt and pepper, then place it in a slow cooker with half a can of beef broth. Cook on LOW for 10 hours or until the beef easily shreds apart. Once it’s done, remove it, shred the meat with two forks, and set aside. This step ensures every bite is tender and flavorful.

Sauté the Aromatics and Build the Base

In a large pot, sauté carrots and a frozen seasoning blend in a little oil until they soften and release their aroma. This step builds the foundation of flavor. Then, stir in the tomato soup, the remaining broth, and a can of water. The mixture will start to bubble gently, filling your kitchen with that nostalgic scent.

Add Vegetables and Simmer Until Tender

Add shredded beef, potatoes, peas, corn, and green beans to the pot. Bring everything to a gentle boil, then lower the heat. Let it simmer, covered, for about an hour, stirring occasionally. The vegetables will become tender, and the broth will thicken slightly. If you prefer a lighter texture, just add a bit more water or broth.

Slow Cooker Method

If you love “set it and forget it” meals, the slow cooker version is perfect. It’s an easy way to enjoy the same rich, homemade flavor without standing at the stove.

Full Slow Cooker Dump-and-Go Instructions

Place your seasoned pot roast in the slow cooker. Add all vegetables, broth, tomato soup, water, salt, and pepper. Stir lightly, cover, and cook on LOW for 6 to 8 hours. When the beef is fork-tender, shred it right in the pot and stir everything together. The long cooking time deepens the flavors beautifully.

Adjusting Thickness and Liquid Levels

If you want a thicker broth, use an extra can of tomato soup instead of water. For a thinner, lighter broth, add a little extra water or beef stock while cooking. It’s easy to adjust, so you can make it just the way your family likes it.

Tips for the Best Vegetable Beef Soup

How to Thicken or Thin the Broth

To make the soup thicker, simmer it uncovered for the last 15 minutes or stir in a tablespoon of tomato paste. For a lighter soup, just add extra broth or water until you reach your preferred consistency.

Best Vegetables to Substitute or Add

You can use whatever vegetables you have on hand. Try sweet potatoes, zucchini, or even cabbage for extra texture. If you love color and variety, mix in a handful of spinach right before serving for a fresh finish.

How to Use Leftover Roast Beef

Leftover roast beef works perfectly here. Simply shred it, add it with the vegetables, and let everything simmer until heated through. It’s a clever way to turn leftovers into something hearty and new.

Storage, Freezing, and Reheating Instructions

How to Store in the Refrigerator

Let the soup cool before transferring it to an airtight container. Store it in the fridge for up to four days. The flavors actually improve overnight, making it even tastier the next day.

How to Freeze in Individual Portions

Freeze your soup in 1-cup portions for easy reheating later. Once cooled, pour into freezer-safe bags or containers. Label and freeze for up to three months. It’s great for meal prep or busy nights.

Reheating on the Stovetop or Microwave

To reheat, warm the soup on the stovetop over medium heat until hot. If using the microwave, heat in one-minute intervals, stirring in between. Add a splash of broth or water if it’s too thick after freezing.

Frequently Asked Questions (FAQ)

Other Recipes You May Enjoy

• creamy comfort in every spoonful with Cheddar Cauliflower Soup
• hearty Ground Turkey Vegetable Soup for cozy nights
• simple and soothing Lentil Potato Soup
• rich and savory Cream of Crab Soup
• a bowl of warmth with Classic Tomato Soup
• healthy and hearty Cabbage Soup

Conclusion

This Old-Fashioned Vegetable Beef Soup is pure comfort in a bowl. It’s hearty, flavorful, and easy to make whether you use the stovetop or slow cooker. Perfect for family dinners or meal prep, it brings warmth and nostalgia with every bite. For more recipe ideas and cooking inspiration, check out Ellie’s Pinterest page.