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Old-Fashioned Beef Soup

Featured in Delicious Main Course Recipes for Every Occasion.

Old-Fashioned Beef Soup is a hearty dish loaded with shredded, slow-cooked beef, mixed veggies, and a tasty tomato broth. Start by slow-cooking a roast until it falls apart, then simmer it with potatoes, carrots, corn, green beans, and peas. It’s a dish that feels like a hug on chilly days and doesn’t need much else—just some bread on the side for a complete meal.

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Mena
Updated on Mon, 17 Mar 2025 01:33:14 GMT
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Cozy Bowl of Beef Soup | delishdocket.com

This Country-Style Vegetable Beef Soup brings together fork-tender beef and chunky veggies in a tomato-rich broth for a soul-warming meal. It's just what you need when the weather turns cold, offering familiar tastes that remind you of grandma's kitchen. The soft, slow-cooked pot roast stands out among a colorful mix of spuds, carrots, and garden vegetables.

INGREDIENTS
  • Pot Roast: 2 lbs, salted and cooked until it falls apart.
  • Frozen Green Beans: 1 bag, adding some fresh crunch.
  • Frozen Corn: 1 bag, for pops of sweetness.
  • Frozen Peas: 1 bag, small bursts of garden flavor.
  • Frozen Seasoning Blend: 1 bag (usually onions and bell peppers) to save prep time.
  • Carrots: 4 large, cut into chunks for heartiness.
  • Russet Potatoes: 2, diced into bite-sized pieces.
  • Tomato Soup: 2 cans (10.75 oz each), creating a smooth, tangy base.
  • Beef Broth: 32 oz, for deep savory notes.
  • Water: 1 can (measured using the empty tomato soup can).
  • Salt & Pepper: As needed, to bring out flavors.
INSTRUCTIONS
Step 4:
Finish Cooking: Get everything bubbling nicely. Turn down the heat, put a lid on, and let it simmer about an hour. Add water if it gets too thick.
Step 3:
Mix Everything: Toss in your beef, potatoes, all veggies, the rest of your broth, tomato soup, water, and season with salt and pepper.
Step 2:
Cook Veggies: In a big pot, cook your carrots and seasoning mix with a spoonful of oil until they soften up.
Step 1:
Get Beef Ready: Sprinkle pot roast with salt and pepper. Put it in your slow cooker with half a can of beef broth. Cook on LOW for 10 hours. Pull apart with two forks when done.
Serving and Storage Tips
  • Warm it up on the stove or in the microwave, adding a splash of water if it's thickened too much.
  • Leftovers stay good in the fridge up to 3 days.
  • It tastes even better with a chunk of crusty bread on the side.
Helpful Notes
  • You can make it thinner or thicker by playing with how much water you add.
  • Switch up the veggies based on what you've got or what you like.
  • Got leftover Sunday roast? Throw it in for extra yumminess.

Tips from Well-Known Chefs

  • "Brown your pot roast in a hot pan before slow-cooking to lock in more flavor," says Chef Marcus.
Warm Comfort You Can Taste

This Vegetable Beef Soup brings back memories of family dinners and is just what you need when you want something filling on a cold day.

What Makes This Soup Special

The magic happens when tender beef meets garden veggies in a rich broth that gets tastier the longer it sits.

FAQs

Can I make this ahead of time?

You bet! It actually tastes better the next day.

Is this soup freezer-friendly?

Sure thing! Divide it up and freeze for up to 2 months.

Should I defrost the frozen veggies first?

Nope, just toss them in frozen.

Will fresh veggies work instead?

Definitely, but they might need to cook a bit longer.

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Old-Fashioned Vegetable Beef Soup | delishdocket.com

Conclusion

Warm and hearty, this Old-Fashioned Beef Soup packs flavorful, tender beef and a blend of veggies into a rich tomato broth. You’ll begin by slow-cooking a seasoned roast until it’s perfectly tender, then mixing in potatoes, carrots, peas, corn, and green beans. Simmer everything until the flavors meld for a dish that’s satisfying, cozy, and perfect for any cool evening. Enjoy it with bread or on its own for a simple but filling meal.

Beef Vegetable Soup

A cozy, rich soup with soft beef, flavorful vegetables, and a tomato-infused broth that's perfect for warming up.

Prep Time
20 Minutes
Cook Time
660 Minutes
Total Time
680 Minutes
By: Mena

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (1 large pot of stew)

Dietary: Dairy-Free

Ingredients

01 2 pounds of chuck roast.
02 2 large russet potatoes, diced.
03 1 bag frozen onions and peppers mix.
04 1 package frozen sweet corn.
05 1 package frozen peas.
06 1 pack of green beans, frozen.
07 4 big carrots, chopped into pieces.
08 32 ounces of beef stock.
09 2 cans of tomato soup (10.75 ounces each).
10 1 can of water (use the soup can to measure).
11 Salt and ground black pepper as needed.

Instructions

Step 01

Rub salt and pepper onto the roast. Toss it in the slow cooker with half a can of beef stock. Cook on LOW for 10 hours, then shred the beef using forks.

Step 02

In a big saucepan, heat 1 tablespoon of oil, then sauté the carrots and frozen seasoning veggies till soft.

Step 03

Put the shredded roast, diced potatoes, all the frozen veggies, leftover stock, tomato soup, water, and extra seasoning into the pot.

Step 04

Bring the pot's contents to a boil. Pop a lid on, lower the heat, and let it cook gently for an hour. If it's too thick, splash in a bit of water to thin it out.

Notes

  1. This warm and filling soup is just the thing for chilly evenings.
  2. Slow-cooking the beef gives it amazing flavor and makes it fall-apart soft.
  3. Frozen veggies make life easier and help keep that fresh goodness.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~