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Cozy Up with My Mom’s Old-Fashioned Vegetable Beef Soup

As the leaves turn golden and the air grows crisp, there’s something undeniably soothing about a warm bowl of soup. My mom always knew how to comfort our hearts with her homemade vegetable beef soup, a recipe brimming with nostalgic flavors that remind me of chilly evenings gathered around the kitchen table, laughter echoing in the air. This recipe evokes memories of vibrant vegetables, tender beef, and a rich homemade broth that just begs to be slurped down.

Not only is this an easy weeknight dinner that warms the soul, but it also embodies the love and tenderness that comes from sharing family recipes. You’re going to want to pin this one for later!

Why You’ll Love This Recipe

Comfort in Every Spoonful: This soup is the ultimate cozy meal that warms you from the inside out.
Family-Friendly and Kid-Approved: The colorful veggies and hearty beef make it a surefire hit for all ages.
Freezer-Friendly: You can easily double the recipe and freeze leftovers for those busy days when you need an easy weeknight dinner.
Minimal Cleanup: With everything cooked in one pot, you’ll be savoring every bite instead of scrubbing pans.
Customizable to Your Liking: Whether you prefer more greens or extra spices, this soup allows you to play chef in your own kitchen!

What You’ll Need

Gather these simple ingredients for My Mom’s Old-Fashioned Vegetable Beef Soup:

1 pot roast (about 2 pounds)
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
1 (32 oz) container beef broth
2 (10.75 oz) cans tomato soup
1 can filled with water
Salt and pepper, to taste

Let’s Make It Together

Season the Pot Roast: Generously season the pot roast with salt and pepper. Place it in your slow cooker with half a can of beef broth and cook on LOW for about 10 hours, until the beef is tender and shreds easily with two forks.
Sauté the Veggies: In a very large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend, sautéing until the vegetables are tender and fragrant.
Shred the Beef: Once the beef is cooked, shred it and add it to the large pot. Incorporate the chopped potatoes, frozen peas, green beans, and corn, allowing all those lovely flavors to meld together.
Combine the Base: Pour in the remaining beef broth, the two cans of tomato soup, and the additional can of water. Stir well and season with salt and pepper to taste.
Simmer the Goodness: Bring the pot to a gentle boil, then lower the heat, cover, and let it simmer for about an hour, checking occasionally and adding water as needed to maintain the desired consistency.

Fun Ways to Customize It

Add a Zesty Twist: Stir in a tablespoon of Worcestershire sauce or a splash of lemon juice for a bright flavor contrast.
Make It Extra Creamy: For a richer soup, add a cup of heavy cream or half-and-half at the end of cooking time.
Mix in Fresh Herbs: Fresh thyme or rosemary can elevate the flavor profile, adding an aromatic touch to your comforting bowl.
Spice It Up: If you love a bit of heat, add crushed red pepper flakes or a few dashes of hot sauce for that extra kick.

Chef Emma’s Helpful Tips

Make-Ahead Magic: This soup can be prepared a day in advance. Simply store it in the refrigerator overnight and reheat on the stove when you’re ready to enjoy.
Ingredient Swaps: Feel free to use any veggies on hand! Bell peppers, squash, or even kale can blend beautifully with this recipe.
Slicing Tricks: Using a large knife to cut your vegetables into even-sized pieces helps ensure they cook uniformly.
Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months for a future cozy meal.

What’s Inside – Nutrition Breakdown

Serving Size: 1 bowl
Calories: 325
Carbs: 38g
Sugar: 6g
Fat: 10g
Protein: 25g
Sodium: 800mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! This soup tastes even better the next day and can be made ahead and stored in the fridge or freezer.

Can I use different ingredients?
Certainly! Feel free to swap out veggies for what you have on hand or prefer.

How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

How long does it last?
Homemade beef soup will be good in the fridge for about 4 days, and in the freezer for up to 3 months.

Cozy Closing Note

There’s a unique warmth that wraps around you when you indulge in a bowl of this hearty soup, perfect for cold evenings filled with love and laughter. My Mom’s Old-Fashioned Vegetable Beef Soup is truly a hug in a bowl, and I hope it brings as much comfort to your home as it has to mine over the years.

Save this My Mom’s Old-Fashioned Vegetable Beef Soup to your Pinterest board so it’s ready when you need a cozy treat!