Grandma’s Cozy Old-fashioned Vegetable Beef Soup Recipe

Memories of grandma’s kitchen swirl around this hearty old-fashioned vegetable beef soup that whispers comfort.

Warm aromas dance through my childhood home, reminding me of slow-cooked goodness.

Tender chunks of beef nestle alongside colorful vegetables in a rich, savory broth.

Rustic and simple ingredients blend into a bowl of pure nostalgia.

Cold winter nights feel instantly warmer with each spoonful of this classic soup.

Generations have cherished this recipe, passing down its soul-warming magic from one kitchen to another.

Vegetable Beef Soup With Old-Fashioned Heartiness

• Quick and Comforting Family Meal: Perfect weeknight dinner that comes together with minimal prep and delivers hearty, wholesome flavors for everyone to enjoy.
• Minimal Effort, Maximum Taste: Slow-cooking technique transforms simple ingredients into a rich, tender soup without requiring advanced culinary skills or complicated techniques.
• Budget-Friendly Crowd-Pleaser: Uses affordable protein and vegetables, making it an economical option that feeds multiple people without breaking the bank.
• Customizable Winter Warmer: Adaptable recipe allows easy modifications with different vegetables or meat cuts, ensuring versatility for various dietary preferences and pantry ingredients.

Parts In An Old-Fashioned Veggie Beef Soup

• Pot Roast: Tender beef that provides rich, hearty flavor and protein for the soup, best when slow-cooked and falling apart.

• Russet Potatoes, Carrots: Starchy and sweet vegetables that add substance and depth to the soup, providing good texture and earthiness.

• Seasoning Blend, Frozen Peas, Frozen Green Beans, Frozen Corn: Convenient mix of vegetables that add color, nutrition, and quick preparation, each bringing unique flavor and texture to the soup.

• Beef Broth, Tomato Soup, Water: Creates the soup's liquid foundation with rich, savory undertones, helping to develop a deep, comforting flavor profile.
• Salt, Pepper: Essential seasonings that enhance and balance the overall taste of the soup, allowing natural ingredients to shine.

Old-Fashioned Vegetable Beef Soup Prep

Step 1: Prepare the Meat

Carefully trim excess fat from the pot roast and slice into bite-sized chunks.

The smaller pieces will help the meat cook evenly and become super tender.

Step 2: Warm the Broth

Pour beef broth into a large pot and heat over medium temperature.

This creates the flavorful base for your hearty soup.

Step 3: Add Initial Vegetables

• Chopped potatoes
• Sliced carrots
• Diced onions
• Seasoning blend

Step 4: Create Liquid Base

Stir in tomato soup and fill the empty soup can with water.

Mix everything thoroughly to create a rich, smooth liquid foundation for the soup.

Step 5: Incorporate Meat

Gently add pot roast pieces into the bubbling liquid.

Lower the heat to allow slow, gentle cooking.

Step 6: Simmer and Tenderize

Cover the pot and let the soup simmer slowly for 2-3 hours.

This low and slow method ensures the meat becomes melt-in-your-mouth tender.

Step 7: Add Final Vegetables

• Frozen peas
• Green beans
• Corn

Step 8: Season and Taste

Sprinkle salt and pepper to enhance the overall flavor.

Taste and adjust seasonings as needed.

Step 9: Serve and Enjoy

Ladle the steaming soup into bowls.

Optional: Garnish with fresh chopped herbs for an extra burst of freshness.

Vegetable Beef Soup Helpful Tricks

• Choose chuck roast or stew meat for the most tender, flavorful results that break down beautifully during slow cooking.
• Customize the vegetable mix by swapping frozen vegetables with fresh seasonal produce for added nutrition and unique flavor profiles.
• Low and slow is the secret to developing rich, deep flavors and ensuring meat becomes melt-in-your-mouth tender.
• Enhance the soup's depth by using homemade beef broth or adding a splash of red wine for an extra layer of complexity.
• This soup freezes perfectly for up to 3 months, making it an excellent make-ahead meal for busy weeknights or meal prep.

Vegetable Beef Soup Classic Leftover Storage Plan

• Cool soup completely, then transfer to airtight containers. Store in the refrigerator for 3-4 days.
• Pour cooled soup into freezer-safe containers, leaving space for expansion. Freeze up to 3 months for best quality.
• Thaw overnight in refrigerator. Warm in a pot over medium heat, stirring occasionally to prevent scorching. Add splash of broth if soup seems too thick.
• Transfer single serving to microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval until soup is steaming hot and evenly warmed.

Pairs Well with Old-fashioned Vegetable Beef Soup

• Pair Rustic Sourdough Bread: Thick, crusty slices perfectly soak up the rich broth, adding delightful texture and complementing the tender beef and vegetables.
• Complement with Bold Red Wine: A robust Cabernet Sauvignon or Merlot matches the soup's deep meaty flavors, enhancing the overall dining experience with its full-bodied profile.
• Serve with Tangy Coleslaw: Fresh, crisp cabbage salad provides a zesty contrast to the warm, comforting soup, balancing the meal's heaviness with bright, refreshing notes.
• Finish with Sharp Cheddar Cheese: Grated aged cheddar sprinkled on top adds a creamy, sharp dimension that elevates the soup's richness and complexity.

Vegetable Beef Soup Throwbacks

• Low-Sodium Soup Variation: Replace beef broth with low-sodium broth and omit added salt. Use fresh herbs like thyme or rosemary to enhance flavor without increasing sodium content.
• Gluten-Free Option: Ensure tomato soup is gluten-free. Verify all canned ingredients are certified gluten-free to prevent cross-contamination. Replace regular seasoning blend with gluten-free herb mix.
• Vegetarian Transformation: Substitute beef with hearty plant-based alternatives like lentils, mushrooms, or textured vegetable protein. Use vegetable broth instead of beef broth. Add extra root vegetables for substantial texture and protein content.
• Instant Pot Speed Version: Reduce cooking time by using pressure cooker setting. Cut meat into smaller pieces for faster tenderizing. Cook on high pressure for 35-40 minutes instead of slow simmering, maintaining similar rich flavor profile.

FAQs

• Can I use a different cut of beef for this soup?

Yes, you can substitute chuck roast, stew meat, or even ground beef. Each cut will provide a slightly different texture and flavor to the soup.

• Is it necessary to trim the fat from the meat?

While trimming excess fat helps reduce greasiness, leaving a little fat can enhance the soup’s richness and flavor. Just remove large chunks of fat for better taste.

• Can I make this soup in a slow cooker?

Absolutely! Transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. The long, slow cooking helps tenderize the meat and develop deep flavors.

• How can I make the soup more hearty?

Consider adding additional vegetables like celery or parsnips, or include a handful of barley or small pasta to increase the soup’s heartiness and nutritional value.

Old-fashioned Vegetable Beef Soup Recipe

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4.5 from 27 reviews

• Total Time: 3 hours 20 minutes
• Yield: 6 1x

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Description

Hearty old-fashioned vegetable beef soup promises comfort in every spoonful, delivering a classic American kitchen staple. Rich beef, tender vegetables, and aromatic herbs meld together, creating a soul-warming meal that welcomes you home with its deeply satisfying flavors.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pot roast (about 2 pounds / 907 grams)

Vegetables:

• 2 russet potatoes, chopped
• 4 large carrots, chopped
• 1 bag frozen seasoning blend (or chopped onions)
• 1 bag frozen peas
• 1 bag frozen green beans
• 1 bag frozen corn

Liquid and Seasonings:

• 1 (32 ounces / 946 milliliters) container beef broth
• 2 (10.75 ounces / 305 grams) cans tomato soup
• 1 can filled with water
• Salt, to taste
• Pepper, to taste

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Instructions

1. Carefully trim excess fat from the pot roast and slice into uniform, bite-sized cubes for even cooking and tender texture.
2. Position a large cooking vessel over medium heat and gently warm the beef broth to create a flavorful liquid base.
3. Introduce diced potatoes, julienned carrots, and aromatic seasoning blend into the simmering broth, distributing ingredients evenly.
4. Pour in tomato soup and corresponding water volume, whisking to create a harmonious and rich liquid consistency.
5. Allow the mixture to reach a gentle simmer, then carefully nestle the prepared pot roast pieces throughout the liquid.
6. Cover the pot with a tight-fitting lid and reduce heat, allowing the soup to slowly develop flavors and tenderize the meat over 2-3 hours.
7. During the final 30 minutes of cooking, incorporate vibrant frozen vegetables – sweet peas, crisp green beans, and golden corn kernels.
8. Delicately season with salt and pepper, tasting and adjusting the flavor profile to personal preference.
9. Ladle the hearty soup into warm bowls, optionally garnishing with freshly chopped herbs for an elegant presentation.

Notes

• Trim meat carefully to reduce excess fat and ensure tender, flavorful bites during cooking.
• Select chuck roast or stew meat for maximum tenderness and rich beef flavor in the soup.
• Slow cooking transforms tough meat cuts into meltingly soft, delicious protein perfect for hearty soup.
• Experiment with low-sodium broth or vegetable broth for lighter, healthier version without compromising taste.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner, Lunch, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 7 g
• Protein: 20 g
• Cholesterol: 70 mg