There’s something timeless about a bowl of old-fashioned vegetable beef soup. This hearty, comforting dish brings together the rich, savory flavors of beef with a medley of colorful vegetables, simmered to perfection in a tomato-based broth. It’s a staple recipe that many families have passed down through generations, and for good reason—it’s simple, nutritious, and deeply satisfying.

What sets this soup apart is its ability to bring comfort with every bite. Whether you’re recovering from a cold, trying to warm up on a chilly evening, or simply craving a nourishing home-cooked meal, this soup delivers. The beef adds depth and richness, while the vegetables provide texture, color, and balanced nutrition. Plus, it’s incredibly versatile and easy to adapt based on what you have on hand.

Despite its simplicity, the soup tastes like it took hours of careful preparation. With the help of a good cut of beef roast and a few pantry staples, you can have a large pot of flavorful soup ready to serve a hungry crowd or save for future meals. Whether you’re making it on a Sunday afternoon or prepping for the week ahead, this classic dish is one you’ll want to revisit time and again.

Why You’ll Love This Recipe

Comforting and Nostalgic: This recipe captures the flavors of traditional home cooking, making it perfect for cozy dinners.
Simple Ingredients: Uses easy-to-find frozen and pantry staples—no complicated prep required.
Nutritious and Filling: A balanced mix of protein, fiber, and vitamins in every serving.
One-Pot Convenience: Minimal cleanup with everything cooked in a single pot.
Freezer-Friendly: Great for meal prep or storing leftovers for future meals.

Ingredients

Pot roast
Russet potatoes
Frozen seasoning blend or chopped onions
Frozen peas
Frozen green beans
Frozen corn
Carrots
Beef broth
Tomato soup
Water
Salt and pepper

Variations

Swap the Meat

Use ground beef, leftover steak, or even shredded chicken if pot roast isn’t available.

Try Different Veggies

Add zucchini, cabbage, or diced tomatoes to change up the flavor and texture.

Make It Spicy

Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.

Add Grains

Include barley, rice, or small pasta for added heartiness.

Vegetarian Version

Skip the beef and use vegetable broth and extra beans or lentils instead.

How to Make the Recipe

Step 1

Cook the pot roast in a large pot over medium heat until browned on all sides. Remove and set aside.

Step 2

In the same pot, add the frozen seasoning blend (or chopped onions) and cook until softened.

Step 3

Return the pot roast to the pot. Add chopped potatoes, carrots, and beef broth. Bring to a boil.

Step 4

Reduce heat and simmer until the beef is tender and the vegetables are nearly cooked through, about 45 minutes to an hour.

Step 5

Add tomato soup, one can of water, peas, green beans, and corn. Stir well.

Step 6

Continue to simmer for another 20–30 minutes until all vegetables are tender and flavors have melded.

Step 7

Season with salt and pepper to taste. Serve hot.

Tips for Making the Recipe

Brown the meat first for added flavor.
Cut vegetables into uniform sizes for even cooking.
Simmer low and slow for best results.
Skim any fat off the top for a cleaner broth.
Taste and adjust seasoning at the end.

How to Serve

Serve this soup with warm, crusty bread or over a scoop of cooked rice for an extra hearty meal. A side salad or simple grilled cheese also pairs wonderfully. Garnish with fresh herbs like parsley for a touch of brightness.

Make Ahead and Storage

Storing Leftovers

Allow soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days.

Freezing

Freeze in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium heat until warmed through. You can also microwave individual portions, stirring halfway through.

FAQs

1. Can I use a different cut of beef?

Yes, stew meat, chuck roast, or even ground beef will work well.

2. Do I have to brown the meat first?

Browning adds flavor but isn’t mandatory if you’re short on time.

3. Can I use fresh vegetables instead of frozen?

Absolutely. Just make sure to adjust the cooking time based on the firmness of the vegetables.

4. How do I thicken the soup?

Let it simmer uncovered or add a small amount of cornstarch mixed with water.

5. Is it gluten-free?

It can be, depending on the brand of tomato soup. Always check labels.

6. Can I make it in a slow cooker?

Yes. Brown the meat first, then combine all ingredients in the slow cooker and cook on low for 6–8 hours.

7. What’s the best way to shred the beef?

Use two forks to pull the meat apart once it’s tender.

8. Can I make this ahead of time?

Yes, it tastes even better the next day as the flavors develop.

9. How do I reduce the sodium?

Use low-sodium broth and soups, and season lightly at the end.

10. Can I add pasta?

Yes, small pasta shapes like elbow or ditalini can be added in the last 15 minutes of cooking.

Conclusion

Old-fashioned vegetable beef soup is the ultimate comfort food that’s as nourishing as it is delicious. With tender chunks of beef, a colorful mix of vegetables, and a rich tomato-based broth, this soup is a meal in itself. It’s budget-friendly, great for leftovers, and endlessly customizable. Whether you’re making it for a weeknight dinner or freezing portions for future meals, this is a classic recipe you’ll turn to again and again.