There’s something incredibly comforting about a bowl of homemade soup, especially when it reminds you of cherished memories. For me, that’s Grandma’s Old Fashioned Vegetable Beef Soup. I can still picture the steam rising from her big pot, filling the kitchen with the most wonderful aroma. This recipe is a journey back to those cozy moments, designed to be easy and incredibly satisfying.
I’ve crafted this recipe to bring that same warmth and flavor to your table. The total time for this Old Fashioned Vegetable Beef Soup is approximately 11 hours, but don’t let that scare you. Most of it is unattended cooking in your slow cooker, allowing the beef to become melt-in-your-mouth tender while you go about your day. It’s truly a labor of love that rewards you with incredible flavor.
Table of Contents
Why You’ll Love This Old Fashioned Vegetable Beef Soup
I know you’ll adore this Old Fashioned Vegetable Beef Soup just as much as I do. Here are a few reasons why it stands out:
- Hearty and Comforting: This soup is pure comfort in a bowl. It’s robust enough to be a meal on its own, filled with tender beef and a colorful array of vegetables that will warm you from the inside out.
- Packed with Nutrients: With a generous amount of vegetables and lean beef, this soup is a wholesome choice. It’s an easy way to get those essential vitamins and minerals into your diet.
- Perfect for Meal Prepping: This recipe makes a large batch, which means delicious leftovers for days. It’s ideal for busy weeknights when you need a quick and nourishing meal ready to go.
- Easy to Customize: While I love my grandma’s classic version, this soup is incredibly adaptable. You can easily swap out vegetables or add your favorite seasonings to make it uniquely yours.
The Heart of the Soup: Essential Ingredients for Old Fashioned Vegetable Beef Soup
The magic of this Old Fashioned Vegetable Beef Soup lies in its simple, wholesome ingredients that come together to create a symphony of flavor. From the tender beef that forms its foundation to the colorful array of vegetables and rich broth, each component plays a vital role. I’ll delve into the specific ingredients you’ll need in just a bit, but first, let’s talk about the star: the beef. This type of recipe is perfect for cold days when looking for delicious main dishes.
Choosing the Best Beef for Your Old Fashioned Vegetable Beef Soup
Selecting the right cut of beef is crucial for achieving that incredibly tender, fall-apart texture in your Old Fashioned Vegetable Beef Soup. I find that certain cuts work much better than others.
Chuck roast, for example, is my go-to. It has a good amount of marbling and connective tissue, like collagen, which breaks down during long, slow cooking. This process turns into gelatin, creating incredibly moist and flavorful beef. Stew meat is often pre-cut chuck or round and works well too, but I prefer to start with a whole roast for better control. Sirloin tips, while delicious for quick searing, are much leaner and will likely become tough and dry in a long-simmered soup. The fat and collagen are key to that tender, rich result. Looking for another beef option? Check out this Easy And Flavorful Old Fashioned Beef Stew Recipe.
While my recipe starts with slow-cooking the beef, if you’re cooking the beef directly in the soup pot, I always recommend browning the meat first. This step, even without flour, creates a deep, rich flavor foundation for the entire soup through the Maillard reaction.
Old Fashioned Vegetable Beef Soup Ingredients
Here are the ingredients you’ll need to make this comforting Old Fashioned Vegetable Beef Soup:
- 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
Preparing Your Old Fashioned Vegetable Beef Soup: Step-by-Step Instructions
Follow these simple steps, and you’ll have a hearty bowl of Old Fashioned Vegetable Beef Soup ready to enjoy.
- 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.
Slow Cooker / Crock Pot Old Fashioned Vegetable Beef Soup Instructions
My main recipe for Old Fashioned Vegetable Beef Soup uses the slow cooker specifically for cooking the pot roast, which guarantees incredibly tender beef. If you prefer to make the entire soup in a slow cooker, it’s certainly possible! After shredding the beef, you can add all the remaining ingredients directly to the slow cooker. The best way to cook other meats is explained in The Ultimate Buffalo Chicken Dip in a Crock Pot.
Simply combine the shredded beef, potatoes, carrots, seasoning blend, frozen peas, green beans, corn, remaining beef broth, tomato soup, water, salt, and pepper. Stir everything together. Cook on LOW for an additional 3-4 hours, or on HIGH for 1.5-2 hours, until the vegetables are tender. I recommend adding the more delicate frozen vegetables (peas, corn) in the last 30 minutes to prevent them from becoming too soft.
Instant Pot / Pressure Cooker Old Fashioned Vegetable Beef Soup Instructions
You can definitely adapt this Old Fashioned Vegetable Beef Soup recipe for an Instant Pot or pressure cooker, which significantly reduces the cooking time. It’s a fantastic option when you’re short on time but still crave that slow-cooked flavor.
First, sear the seasoned pot roast in the Instant Pot on the “Sauté” setting with a tablespoon of oil until browned on all sides. Deglaze the pot with a splash of beef broth. Then, add the remaining beef broth, tomato soup, water, carrots, potatoes, and seasoning blend to the pot. Secure the lid and cook on HIGH pressure for 50-60 minutes for a 2-pound roast. Allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
Once the beef is tender, remove and shred it. Return the shredded beef to the pot. Add the frozen peas, green beans, and corn. Select “Sauté” again and simmer for about 5-10 minutes, or until the frozen vegetables are heated through and tender-crisp. Just a note, the shorter cooking time in a pressure cooker means your vegetables will have a firmer texture compared to a long simmer.
Fresh vs. Frozen Vegetables in Your Old Fashioned Vegetable Beef Soup
When it comes to my Old Fashioned Vegetable Beef Soup, I often reach for frozen vegetables because they are so convenient and packed with nutrients. They’re picked at their peak freshness and flash-frozen, locking in their flavor and vitamins. Using a frozen seasoning blend is also a brilliant shortcut for busy days. According to the USDA, vegetable beef soup contains 370mg of sodium, 4.5g of fat, and 25mg of cholesterol.
Fresh vegetables certainly have their place too, offering a vibrant texture. For hardy root vegetables like carrots and potatoes, I add them early in the cooking process, giving them plenty of time to soften. More delicate frozen vegetables, such as peas and corn, go in closer to the end of the simmering time, about 15-20 minutes before serving. This prevents them from becoming mushy and ensures they retain a bit of their bite and bright color.
Recipe Variations for Your Old Fashioned Vegetable Beef Soup
One of the things I love most about Old Fashioned Vegetable Beef Soup is how versatile it is. You can easily adapt it to your preferences or whatever you have on hand.
- Ground Beef: If you’re short on time or prefer ground meat, you can use 1.5-2 pounds of ground beef instead of a pot roast. Brown and drain the ground beef before adding it to the soup, then simmer for about 30-45 minutes until the vegetables are tender.
- Other Vegetables: Feel free to add other vegetables like chopped celery, zucchini, sliced cabbage, or diced bell peppers. Just be mindful of their cooking times; add softer vegetables later to prevent them from overcooking.
- Grains: For an even heartier soup, consider stirring in a half cup of barley or rice. Add barley along with the broth and other initial ingredients, as it needs longer to cook. Rice can be added about 20-30 minutes before the end of the simmering time.
Here are some ingredient substitutions you might consider:
| Original Ingredient | Substitution Option | Notes |
|---|---|---|
| Pot Roast | Ground Beef, Stew Meat, Venison | Adjust cooking time; ground beef requires less time. |
| Russet Potatoes | Red Potatoes, Sweet Potatoes, Small Pasta | Red potatoes hold shape better; sweet potatoes add sweetness. |
| Frozen Seasoning Blend | Fresh Chopped Onion, Celery, Bell Pepper | Fresh provides a brighter flavor. |
| Frozen Peas, Green Beans | Fresh equivalents, Broccoli Florets | Add fresh delicate veggies later to prevent mushiness. |
| Beef Broth | Vegetable Broth, Water with Bouillon | Adjust seasoning if using bouillon. |
| Tomato Soup | Diced Tomatoes, Tomato Paste + Broth | Diced tomatoes add texture; tomato paste deepens flavor. |
What to Serve with Old Fashioned Vegetable Beef Soup
This Old Fashioned Vegetable Beef Soup is a meal in itself, but I always love serving it with something that complements its rich flavors and textures. My favorite pairings really elevate the experience.
A crusty loaf of bread or some warm cornbread is perfect for soaking up every last bit of that delicious broth. I also love to pair it with classic grilled cheese sandwiches; the creamy cheese and crispy bread are a match made in heaven with a hearty soup. For something lighter, a simple side salad with a vinaigrette dressing provides a refreshing contrast to the rich soup. These accompaniments make a complete and satisfying meal that I know you’ll enjoy.
Storing, Freezing, and Reheating Your Old Fashioned Vegetable Beef Soup
I love making a big batch of this Old Fashioned Vegetable Beef Soup because it stores so well, making future meals incredibly easy. Proper storage ensures you can enjoy it later without sacrificing flavor or texture.
First, always allow the soup to cool completely before storing it. I usually let it sit on the counter for a couple of hours, stirring occasionally, then transfer it to the refrigerator. For storing in the fridge, I use airtight containers; it will keep beautifully for 3-4 days.
For longer storage, freezing is an excellent option. I recommend transferring individual portions to freezer-safe bags, squeezing out as much air as possible, and laying them flat in your freezer. This way, they stack neatly and thaw quickly. Souper Cubes are also fantastic for freezing individual portions. This Old Fashioned Vegetable Beef Soup will last for up to 3 months in the freezer.
Reheating Instructions for Old Fashioned Vegetable Beef Soup
Reheating your Old Fashioned Vegetable Beef Soup is straightforward, whether it’s from the fridge or the freezer. I just want to make sure those vegetables don’t get overcooked in the process!
From the refrigerator:
- Stovetop: Transfer the desired amount of soup to a saucepan. Heat over medium-low heat, stirring occasionally, until it’s hot and simmering gently. This usually takes about 5-10 minutes.
- Microwave: Place a single serving in a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until thoroughly heated.
From frozen:
- Stovetop: For best results, I recommend thawing the soup in the refrigerator overnight first. If you’re reheating from frozen, place the frozen block of soup directly into a large pot with a splash of water or broth at the bottom. Heat over low heat, covered, stirring occasionally as it thaws and warms up. Break up the frozen chunks gently with a spoon. Once thawed, increase heat to medium-low and simmer until hot.
Always taste and adjust seasonings after reheating, as flavors can sometimes mellow in the fridge or freezer.
How to Thicken or Thin Your Old Fashioned Vegetable Beef Soup
Sometimes, I find myself wanting my Old Fashioned Vegetable Beef Soup just a little thicker or thinner, depending on my mood! Luckily, it’s quite easy to adjust the consistency to your liking.
If you want to thicken your soup, I have a few tricks. You can create a cornstarch slurry by whisking 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir this mixture into your simmering soup and cook for another minute or two until it thickens. Another option is to make a simple roux by melting a tablespoon of butter, whisking in a tablespoon of flour, cooking for a minute, then whisking a ladleful of hot soup into the roux before adding the mixture back to the pot. Alternatively, you can simply simmer the soup longer uncovered, allowing some of the liquid to evaporate naturally.
If your soup is too thick and you want to thin it out, the solution is much simpler. Just gradually stir in more beef broth or water, a quarter cup at a time, until you reach your desired consistency. Remember to taste and adjust the seasoning after adding more liquid.
Troubleshooting Common Issues with Old Fashioned Vegetable Beef Soup
Even with a straightforward recipe, I know things can sometimes go awry. Here are some common issues you might encounter with Old Fashioned Vegetable Beef Soup and how I fix them:
- “Why is my beef tough?” This is usually due to one of two reasons: undercooking or using the wrong cut of meat. For fall-apart beef, you need those long, slow cooking times that allow connective tissues to break down. If your beef is tough, it likely just needs more time in the slow cooker or simmering on the stove. And remember, cuts like chuck roast are best because they have the right amount of fat and collagen.
- “Why is my soup bland?” A bland soup often means it needs more seasoning. Did you brown your beef at the start? That browning creates a deep flavor base. After cooking, taste the soup and add more salt and pepper as needed. A dash of a flavorful liquid, like Worcestershire sauce, can also work wonders.
- “Why are my vegetables mushy?” Overcooked vegetables are a common culprit here. Hardy vegetables like carrots and potatoes need plenty of time, but delicate ones like peas, corn, and green beans should be added closer to the end of the simmering process. For this recipe, I add all veggies at once, but if you’re adapting or using different types, consider adding the softer ones in the last 15-20 minutes of cooking.
Frequently Asked Questions
I get a lot of questions about making the perfect Old Fashioned Vegetable Beef Soup, so I’ve compiled some of the most common ones here to help you out!
What is the best cut of meat for Old Fashioned Vegetable Beef Soup?
From my experience, a pot roast, like a chuck roast, is the absolute best cut for Old Fashioned Vegetable Beef Soup. Its marbling and connective tissue break down beautifully during long, slow cooking, resulting in incredibly tender, flavorful beef. I discuss this in more detail in the “Choosing the Best Beef” section above.
How do I spice up bland Old Fashioned Vegetable Beef Soup?
If your Old Fashioned Vegetable Beef Soup tastes a bit bland, I have a few go-to tricks. You can add a bay leaf or two during simmering (remember to remove them before serving!), a splash of Worcestershire sauce for umami, or even a dash of your favorite hot sauce if you like a little kick. Don’t forget to taste and adjust the salt and pepper levels at the end of cooking.
Why brown meat with flour?
In my Old Fashioned Vegetable Beef Soup recipe, I don’t brown the meat with flour. However, browning the meat, in general, is important for developing deep flavor through the Maillard reaction, which creates those delicious browned bits and a rich aroma. Flour is sometimes used to create a crust and can also help thicken a sauce or gravy later, but it’s not essential for just browning the meat for flavor.
Can you use frozen vegetables for Old Fashioned Vegetable Beef Soup?
Absolutely! I frequently use a mix of fresh and frozen vegetables in my Old Fashioned Vegetable Beef Soup. Frozen vegetables are a convenient and nutritious option, often picked and flash-frozen at their peak. I’ve explained the pros and cons and when to add them in the “Fresh vs. Frozen Vegetables” section above.
Can I Use Ground Beef in Old Fashioned Vegetable Beef Soup?
Yes, you can certainly use ground beef in your Old Fashioned Vegetable Beef Soup if you prefer or are short on time! I would recommend browning 1.5-2 pounds of ground beef in your large pot, draining any excess fat, and then proceeding with the recipe. Keep in mind that the simmering time will be significantly reduced, likely to about 30-45 minutes, just until the vegetables are tender, as the beef doesn’t require a long cook time to become tender like a roast does.
A Note on Sodium in Old Fashioned Vegetable Beef Soup
I always recommend being mindful of sodium levels in your Old Fashioned Vegetable Beef Soup. Many ingredients, like beef broth and tomato soup, can be high in sodium. To control the saltiness, I suggest using low-sodium beef broth and seasoning the soup to taste at the very end of cooking. That way, you can adjust it perfectly to your preference without making it too salty. For those watching their sodium intake, it’s useful to note that low-sodium canned vegetable soup is available.
Conclusion
There you have it, my recipe for Grandma’s Old Fashioned Vegetable Beef Soup. I truly believe this is more than just a recipe; it’s an invitation to create warmth, comfort, and delicious memories in your own kitchen. I love how it’s hearty, full of wholesome ingredients, and so incredibly versatile. It’s the perfect dish for a chilly evening or a comforting weekend meal.
I really hope you give this Old Fashioned Vegetable Beef Soup a try! If you do, please let me know how it turns out. I’d love for you to leave a comment below, ask any questions you might have, or even share your own special twist on this classic. Happy cooking, my friends!
Ultimate Old Fashioned Vegetable Beef Soup Recipe
Ingredients
Equipment
Method
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
