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.

Old-Fashioned Vegetable Beef Soup: The Best Comforting Recipe

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Cold air, creaky floors, and a pot gently bubbling awaythis Old-Fashioned Vegetable Beef Soup is like a warm hug from the past. Thanks to platforms like TikTok and Pinterest, classic comfort food is making a heartfelt comeback, and this cozy spoonful is leading the trend. It’s an approachable recipe with minimal chopping and maximum flavor, delivering a tender, savory broth that tastes like it slow-cooked all dayeven when time is tight.

This recipe is practical and no-fuss. Featuring tender stew meat, buttery-soft potatoes, sweet carrots, and green beans (fresh or frozen), it’s hearty without feeling heavy. Think of it as a hug in a bowl. Ready for the steps? Full instructions are just below!

This soup began with one of my grandma’s old, smudged recipe cards spread across the countertop. I’ve cooked it countless ways since, always trying to capture that same warmth. These flavors are timeless, and I’ve simplified the method just enough to keep the soulbut skip the fuss. After many batches, I’ve nailed the secret that makes it irresistible!

Why You’ll Love This Recipe

Perfectly cozy: This Old-Fashioned Vegetable Beef Soup is the definition of comforthearty, warm, and brimming with nostalgia.
Easy on you: A slow cooker does most of the heavy lifting, making this a great set-it-and-forget-it meal.
Flavor-packed: With tender beef, perfectly cooked veggies, and a tomato-rich broth, this soup tastes like it simmered all day.
Family-friendly: It’s a one-pot wonder that’s timeless, practical, and loved by kids and adults alike.

Ingredients laid out for old-fashioned vegetable beef soup, including roast, potatoes, carrots, frozen beans, and broth

Ingredients Breakdown

This recipe keeps it simple with affordable, everyday ingredients. Here’s what makes this soup shine:

Pot roast: The star of the dish! After 10 hours in a slow cooker, it practically falls apart, adding richness to the broth.
Frozen veggies: Peas, green beans, and corn make this approachable and easyno chopping or peeling required!
Tomato soup + beef broth: The perfect pairing for a savory, slightly tangy base.
Russet potatoes and carrots: Classic and comforting, these add hearty texture to the soup.
Salt and pepper: Simple seasoning that lets the other ingredients shine.

Ingredient	Easy Swap Ideas
Pot roast	Leftover roast beef or ground beef
Frozen peas	Sub with fresh peas if you have some
Russet potatoes	Try sweet potatoes for a twist
Frozen seasoning blend	Diced fresh onion, celery, and bell peppers

Step-By-Step Instructions

This recipe is wonderfully forgiving, so don’t stress over precision. Here’s how to make it:

Cook the roast: Generously season the pot roast with salt and pepper. Place it in your slow cooker with half a can of beef broth. Cover and cook on LOW for about 10 hours, or until fork-tender. Shred the meat using two forks.
Start the veggies: In a large stockpot, heat 1–2 tablespoons of oil over medium heat. Sauté the carrots and frozen seasoning blend (or diced fresh vegetables) for about 5 minutes until they start to soften and release their aroma.
Add the remaining ingredients: To the pot, add the shredded beef, potatoes (diced in 1-inch cubes), frozen mixed veggies, remaining beef broth, a can of tomato soup, one can of water, and additional salt and pepper to taste.
Simmer: Bring to a gentle boil over medium heat. Reduce heat, cover, and simmer for 45 minutes to 1 hour, stirring occasionally. Add water or broth if neededthe soup thickens as it cooks. Cook until vegetables are tender.

Tip: Before serving, taste and adjust seasoning. A splash of apple cider vinegar or a pinch of sugar can help balance the broth’s acidity if needed.

Step	Estimated Time
Slow cook roast	10 hours (hands-off)
Sauté veggies	5 minutes
Simmer soup	1 hour

Troubleshooting & Pro Tips

Broth too salty? Add an extra splash of water or drop in a peeled potato to absorb excess salt. Discard the potato before serving.
Too thick? Stir in additional beef broth or water a little at a time until your desired consistency is reached.
Short on time? Skip the slow cooker and use pre-cooked shredded beef or even leftover steak. Just simmer the ingredients together for an hour.
Prefer a smoother soup? Use an immersion blender to blend part of the soupno more than a thirdfor a creamy yet chunky texture.

Storing and Reheating Leftovers

This Old-Fashioned Vegetable Beef Soup is perfect for meal prep and makes even better leftovers!

Refrigerate: Store in an airtight container in the refrigerator for up to 5 days. Let cool completely before sealing.
Freeze: Transfer cooled soup to freezer-safe containers or bags. Leave space for expansion. Freeze for up to 3 months. Label with date.
Reheat: Warm gently on the stovetop over medium heat or in the microwave in 30-second bursts, stirring in between. Add a bit of water or broth if too thick.

Note: Potatoes can become grainy when frozen and thawed. If texture matters, consider adding freshly boiled potatoes when reheating.

Storage Method	Max Time
Refrigerated	5 days
Frozen	3 months

Expert Insight: The Appeal of Old Fashioned Vegetable Beef Soup

Old-fashioned vegetable beef soup stands the test of time for good reason. Slow-simmered beef melded with hearty vegetables produces a deeply flavorful, nutrient-rich broth. It’s a nostalgic meal that nourishes both body and spiritperfectly balanced, easy to digest, and endlessly customizable for what’s on hand.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Story Behind My Old-Fashioned Vegetable Beef Soup

This recipe has been a labor of love. Many afternoons went into perfecting a soup that didn’t just taste goodbut felt like home. I wanted that simmer-all-day aroma back in my kitchen. With every adjustment, from adding green beans later in the cooking process to switching from fresh to frozen corn, I inched closer to a version that honors my grandma’s original while fitting better into today’s busy schedules.

FAQs ( My Mom’s Old-Fashioned Vegetable Beef Soup )

Hearty old fashioned vegetable beef soup served with carrots, beef, and potatoes in rustic bowl

Conclusion

This Old-Fashioned Vegetable Beef Soup blends simplicity and comfort with tender beef, colorful veggies, and a savory tomato broth. Whether you simmer it slow on the weekend or speed things up midweek, it delivers that familiar warmth we all crave.

Try sweet potato instead of russet, sneak in kale or spinach, or add a splash of vinegar just before serving for added brightness. Store leftovers and enjoy throughout the weekthis soup only gets better with time. Each bowl tells a story, and now it’s part of yours.

Have you made this classic yet? I’d love to see your takesnap a photo or share your favorite family twist. Let’s keep these cozy recipes alive togetherone spoonful at a time.

OLD FASHIONED VEGETABLE BEEF SOUP top-down bowl warm comforting stew with shredded beef and vegetables

Olivia Farnsworth

Old-Fashioned Vegetable Beef Soup: The Best Comforting Recipe

A hearty and classic homemade vegetable beef soup that’s perfect for comforting meals. This easy recipe features tender shredded beef and a medley of vegetables simmered in rich beef broth and tomato soup, with enough to freeze for future meals.

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Prep Time 10

Cook Time 1

Total Time 11

Servings: 6 servings

Calories: 240

Ingredients Method Notes

Ingredients

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

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.