Old Fashioned Vegetable Beef Soup That’ll Take You Straight Back to Grandma’s Kitchen

There’s something deeply comforting about an Old Fashioned Vegetable Beef Soup—especially when it’s slow-simmered all day and fills your home with the kind of aroma that makes the kids wander into the kitchen asking, “Is it ready yet?”

This recipe is near and dear to me—it’s based on my mama’s version that we’d have simmering on the stove every fall growing up in Texas. She’d start it early in the morning, and by supper time, you had a hearty bowl that could chase away any kind of chill. I still make it for my own family today, and let me tell you, it never goes out of style.

Why You’ll Love This Old Fashioned Vegetable Beef Soup

• It’s truly a one-pot wonder—no need to juggle pans.
• Slow cooker magic = maximum flavor, minimal fuss.
• Kid-approved and perfect for picky eaters (who can say no to tender beef and sweet corn?).
• Freezer-friendly for future busy nights.
• Feeds a crowd without breaking the bank.

And let’s not ignore the nostalgic charm—this recipe wraps you in a warm food hug, just like Grandma’s.

What Does Old Fashioned Vegetable Beef Soup Taste Like?

Rich. Hearty. Soul-warming.

You get spoonfuls of fork-tender beef, savory tomato broth, sweet pops of corn, and earthy potatoes. It’s layered with the mellow sweetness of carrots and the comforting simplicity of green beans and peas. This isn’t just any soup—it’s a throwback to simpler times, packed with real ingredients and slow-cooked goodness.

Everything You’ll Need for Old Fashioned Vegetable Beef Soup

To make this comforting classic, here’s what you’ll gather (don’t worry—it’s mostly pantry/freezer staples):

• 1 pot roast (about 2 pounds) – Chuck roast works beautifully. It gets fall-apart tender after that slow cook.
• 2 russet potatoes, chopped – The starch thickens the soup just a bit and makes it filling.
• 1 bag frozen seasoning blend – Or just chopped onions if you’re keeping it simple.
• 1 bag each of frozen peas, green beans, and corn – Easy, fuss-free, and just as nutritious as fresh.
• 4 large carrots, chopped – For that natural sweetness.
• 1 (32 oz) container beef broth – Use low-sodium if you’re watching salt.
• 2 (10.75 oz) cans tomato soup – Adds a rich tomato flavor and velvety texture.
• 1 can filled with water – Just use one of the tomato soup cans to measure.
• Salt and pepper, to taste – Don’t forget to taste and adjust at the end.

👉 P.S. This soup pairs beautifully with cornbread or a crusty slice of sourdough. You can even check out my Homemade Cabbage Soup Recipe for another veggie-packed cozy dinner.

How to Make Old Fashioned Vegetable Beef Soup (Step-by-Step)

Making this soup isn’t just about feeding your family—it’s about creating comfort in a pot. So take your time, enjoy the process, and let’s walk through it step by step so you feel confident from start to finish.

Step 1: Prep and Slow Cook the Beef Roast

Start your soup with the most important ingredient: the beef roast. This is where the deep, hearty flavor begins.

• Season your 2-pound pot roast generously with salt and black pepper. Don’t be shy here—this seasoning helps develop that rich, savory base.
• Place the roast into your slow cooker with half of the beef broth (about 2 cups).
• Cover and cook on LOW for 10 hours. Yep—this long, slow cook time is what makes the beef fall-apart tender.

When the timer goes off, shred the beef using two forks. It should practically melt at the touch. Set it aside, and get ready for the veggies.

📌 Pro Tip: If you’re short on time, you can try this Easy Crockpot Vegetable Beef Soup recipe as a shortcut.

Step 2: Sauté the Aromatics for Flavor

While the beef is finishing up in the slow cooker, let’s build even more flavor.

• In a large soup pot or Dutch oven, heat 1 tablespoon of oil over medium heat.
• Add your chopped carrots and a frozen seasoning blend (or just onions if you prefer simple). Sauté until the veggies are tender and aromatic—about 6–8 minutes.

This step-by-step sauté process gives your soup a flavor boost that canned soups just can’t replicate. It’s a little extra effort with a big payoff.

🌿 Want more flavor tips? Visit our guide on how to layer flavors in slow cooker meals for simple seasoning hacks.

Step 3: Combine All Ingredients in the Pot

Now the magic happens. Let’s bring it all together in one big cozy pot.

Add the following into the pot with the sautéed veggies:

• Your shredded beef
• Chopped russet potatoes
• The rest of your frozen veggies – peas, corn, green beans
• Remaining beef broth
• 2 cans of tomato soup
• 1 can full of water
• A generous pinch of salt and pepper, to taste

Stir everything well. You’ll see a beautiful medley of colors and textures—like fall in a bowl.

🍲 Need to make it dairy-free or gluten-free? This soup already fits the bill! But for more swaps, check our Healthy Chicken Broccoli Soup for ingredient substitution tips.

Step 4: Simmer Slowly for Deep Flavor

Bring your pot to a gentle boil over medium-high heat, then reduce the heat to low.

• Cover the pot with a lid.
• Simmer for about 1 hour, stirring occasionally.

As it simmers, all the flavors will meld together beautifully. The potatoes will soften, the broth will thicken slightly, and you’ll start to get that unmistakable “grandma’s kitchen” aroma.

💧 Add a little extra water if it starts to get too thick—it’s totally okay to adjust as you go.

Step 5: Taste, Adjust, and Serve

When the soup is done simmering, give it a final stir and taste for seasoning.

• Add more salt or pepper if needed.
• Want more tang? A splash of Worcestershire or a squeeze of lemon can brighten the broth.

Ladle the soup into big bowls and serve with warm cornbread, crackers, or crusty bread. If you want to go the extra mile, top with chopped parsley for a fresh finish.

Tips and Tricks for the Best Old Fashioned Vegetable Beef Soup

• Use a fatty roast. Chuck or shoulder is best—lean cuts get stringy.
• Add a splash of Worcestershire sauce if you want a deeper umami flavor.
• Want it spicier? A pinch of crushed red pepper will do the trick.
• No beef broth? Use chicken or vegetable broth in a pinch, but it’ll be lighter in flavor.
• Let it sit. This soup tastes even better the next day once the flavors settle in!

How to Store Old Fashioned Vegetable Beef Soup

Fridge:

• Store in airtight containers for up to 4 days. The flavor deepens over time—yes, please!

Freezer:

• Let it cool completely, then portion into freezer-safe containers or bags.
• Label with the date and freeze up to 3 months.

To Reheat:

• Thaw overnight and warm on the stovetop or microwave. Add a splash of water or broth to loosen it up.

FAQs

Can I use ground beef instead of roast?
Sure! Brown it first, drain the fat, and then follow the same steps. But I’ll say—nothing beats the slow-cooked roast flavor.

Do I have to sauté the veggies first?
Technically no, but trust me, that little step builds real flavor. Totally worth it.

Can I make this in an Instant Pot?
Yes! Sear the roast on sauté mode, pressure cook for about 60-70 minutes, then follow the stovetop steps for the soup base.

Is this recipe gluten-free?
It can be! Just double-check your canned soups and broth labels.

Conclusion

This Old Fashioned Vegetable Beef Soup isn’t just dinner—it’s tradition, comfort, and family all wrapped in one steamy bowl. Whether you’re feeding a busy household or batch-cooking for the week, this recipe has your back.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.

Old Fashioned Vegetable Beef Soup That’ll Take You Straight Back to Grandma’s Kitchen

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• Author: Veronica Taylor
• Total Time: 680 minutes
• Yield: 6 servings 1x

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Description

A cozy bowl of my mom’s Old Fashioned Vegetable Beef Soup, packed with hearty veggies and tender beef. Perfect for a warm, comforting family meal any time of year.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Season the roast with salt and pepper and place it in your slow cooker with half a can of beef broth.

2. Cook on LOW for about 10 hours, then shred the beef with two forks.

3. In a very large pot, sauté the carrots and seasoning mix in 1 tablespoon of oil until tender.

4. Add the shredded beef, chopped potatoes, remaining frozen vegetables, remaining beef broth, tomato soup, and one can of water.

5. Season with salt and pepper to taste.

6. Bring the soup to a boil, then reduce heat, cover, and simmer for about 1 hour.

7. Add additional water as needed during cooking to reach desired consistency.

8. Serve hot and enjoy!

Notes

This hearty soup is perfect for chilly days and can be customized with any vegetables you have on hand. Slow cooking the roast makes it extra tender and flavorful. For a lower-sodium option, use low-sodium broth and adjust salt to taste.

• Prep Time: 20 minutes
• Cook Time: 660 minutes
• Category: Dinners
• Method: Slow Cooker, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl

Keywords: Old Fashioned Vegetable Beef Soup, beef soup, hearty soup, slow cooker soup