If you're craving a bowl of comfort, this Old-Fashioned Vegetable Beef Soup recipe is exactly what you need. Packed with tender chunks of beef, hearty vegetables, and a rich broth, it's the perfect meal to warm you up on a chilly day. Whether you're a seasoned cook or just getting started in the kitchen, this recipe is easy to follow and guarantees a delicious result. Keep reading to discover how to make this classic soup from scratch, and you'll find out why it's a family favorite that never goes out of style.
What is Old-Fashioned Vegetable Beef Soup?
Old-Fashioned Vegetable Beef Soup is a timeless recipe that has been passed down through generations. It's a savory soup made with a combination of slow-cooked beef, a variety of vegetables, and a flavorful broth. The "old-fashioned" aspect of this soup refers to its simplicity and reliance on basic, wholesome ingredients that were commonly used in traditional cooking. This soup is often associated with comfort food, as it is both nourishing and satisfying, making it a perfect dish for any occasion.
Ingredients List for Old-Fashioned Vegetable Beef Soup
Before you start cooking, it's essential to gather all the ingredients you'll need for this hearty soup. Here's a detailed list of what you'll need:
Protein:
- 1 pot roast (about 2 pounds): The star of the soup, providing rich flavor and tender meat that becomes melt-in-your-mouth delicious after slow cooking.
Vegetables:
- 2 russet potatoes, chopped: These add substance and a slight creaminess to the soup as they cook and break down slightly.
- 1 bag frozen seasoning blend (or just chopped onions): This blend typically includes onions, celery, and bell peppers, offering a convenient way to add flavor without the prep work.
- 1 bag frozen peas: These sweet, tender peas add a pop of color and texture to the soup.
- 1 bag frozen green beans: Green beans add a bit of crunch and a healthy dose of fiber.
- 1 bag frozen corn: Corn provides a sweet contrast to the savory beef and adds another layer of texture.
- 4 large carrots, chopped: Carrots are a must-have for their sweetness and the vibrant orange color they bring to the dish.
Liquids:
- 1 (32 oz) container beef broth: This is the base of your soup, giving it depth and richness.
- 2 (10.75 oz) cans tomato soup: The tomato soup adds a slight tang and helps thicken the broth, making it more robust.
- 1 can filled with water: To balance the thickness and ensure the soup isn’t too concentrated, you’ll need a can of water.
Seasonings:
- Salt and pepper, to taste: These essential seasonings bring out the flavors of all the ingredients. Adjust according to your preference.
Substitutions and Variations
While the traditional ingredients create a rich and hearty soup, there are plenty of ways to customize this recipe to suit your taste or accommodate what you have on hand.
Protein Alternatives:
- Ground beef: If you don’t have a pot roast, you can substitute it with ground beef. Brown the ground beef before adding it to the soup for a similar meaty flavor.
- Chicken: For a lighter version, swap the beef for shredded chicken. It will give the soup a different flavor profile but still be delicious.
Vegetable Variations:
- Sweet potatoes: Substitute russet potatoes with sweet potatoes for a touch of sweetness and a boost of nutrients.
- Fresh vegetables: If you prefer fresh vegetables over frozen, feel free to use fresh carrots, peas, green beans, and corn. Just remember to adjust the cooking time accordingly.
- Spinach or kale: For an extra dose of greens, stir in some spinach or kale towards the end of cooking. They’ll wilt down nicely and add another layer of nutrition.
Broth and Liquid Adjustments:
- Vegetable broth: To make a lighter version or to make the soup vegetarian (if using a meat substitute), you can use vegetable broth instead of beef broth.
- Crushed tomatoes: Instead of tomato soup, you can use crushed tomatoes for a chunkier texture and a more intense tomato flavor.
Flavor Enhancers:
- Herbs: Add fresh or dried herbs like thyme, rosemary, or bay leaves to infuse the soup with additional flavors.
- Garlic: Sauté a few cloves of minced garlic with the carrots and seasoning blend to add a robust, aromatic layer to the soup.
Step-by-Step Cooking Instructions
Now that you have all your ingredients ready, it's time to dive into the cooking process. This Old-Fashioned Vegetable Beef Soup is easy to make, especially if you follow these simple steps.
Step 1: Prepare the Beef
Start by seasoning your pot roast generously with salt and pepper. This will help enhance the natural flavors of the meat as it cooks. Place the seasoned roast in your slow cooker, along with half a can of beef broth. Cover the slow cooker and set it to cook on LOW for about 10 hours. The slow, gentle cooking process will ensure the meat becomes incredibly tender and easy to shred.
Step 2: Sauté the Vegetables
While your beef is cooking, you can prepare the vegetables. In a very large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend (or just onions if you prefer). Sauté the vegetables until they become tender and the onions are translucent. This should take about 5-7 minutes. Sautéing the vegetables first helps to release their flavors, making your soup even more delicious.
Step 3: Combine Ingredients in the Pot
Once your vegetables are tender, it's time to combine all the ingredients. Add the shredded beef (including any juices from the slow cooker) into the pot with the sautéed vegetables. Then, add the chopped potatoes, frozen peas, frozen green beans, frozen corn, the remaining beef broth, tomato soup, and a can of water. Stir everything together until well mixed.
Step 4: Cook the Soup
Bring the mixture to a boil over medium-high heat. Once it's boiling, reduce the heat to low, cover the pot, and let the soup simmer for about an hour. During this time, the flavors will meld together, and the vegetables will become perfectly tender. Stir the soup occasionally to prevent anything from sticking to the bottom of the pot.
Step 5: Adjust Consistency
As the soup cooks, it may thicken due to the potatoes breaking down slightly. If you find the soup is too thick for your liking, simply add more water until it reaches your desired consistency. Keep in mind that the soup will continue to thicken as it sits, so adding a bit of extra water is often a good idea.
How to Cook Old-Fashioned Vegetable Beef Soup: A Step-by-Step Guide
Cooking this Old-Fashioned Vegetable Beef Soup is a straightforward process that yields incredible results. Here's a quick guide to ensure you get it right every time:
- Season and slow-cook the beef: Begin by seasoning your pot roast with salt and pepper, then slow-cook it in beef broth for 10 hours until it’s tender enough to shred.
- Sauté the vegetables: In a large pot, sauté carrots and the seasoning blend in oil until they are tender and aromatic.
- Combine all ingredients: Add the shredded beef, potatoes, remaining vegetables, beef broth, tomato soup, and water to the pot.
- Bring to a boil: Stir the mixture well and bring it to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat, cover, and simmer for about an hour until all the vegetables are tender.
- Adjust consistency: Add more water if needed to achieve your desired soup consistency.
Common Mistakes to Avoid
Even with a straightforward recipe like this one, there are a few common mistakes that can affect the outcome of your soup. Here’s what to watch out for:
- Not seasoning the beef: Failing to season the pot roast before slow-cooking can result in bland meat. Don’t forget the salt and pepper!
- Overcooking the vegetables: Be mindful not to overcook the sautéed vegetables. They should be tender but not mushy.
- Not adding enough liquid: The soup can become too thick if you don’t add enough water or broth. Make sure to adjust the liquid to keep the soup at your desired consistency.
- Skipping the simmer: The simmering process is crucial for allowing the flavors to meld together. Don’t rush it; let the soup simmer for the full hour.
Serving and Presentation Tips
Presentation may not seem like a priority for a hearty soup like this, but a few small touches can elevate the dish and make it even more enjoyable.
How to Serve Old-Fashioned Vegetable Beef Soup
- In a large bowl: Serve the soup in deep bowls to keep it warm longer. The more substantial the bowl, the better, as this soup is hearty and filling.
- With a side of crusty bread: A slice of crusty bread or a warm roll is the perfect accompaniment to this soup. It’s great for soaking up the flavorful broth.
- Garnish with fresh herbs: A sprinkle of freshly chopped parsley or thyme can add a burst of color and freshness to the soup.
Presentation Ideas for Old-Fashioned Vegetable Beef Soup
- Serve in rustic dishes: For a homey, comforting feel, serve the soup in rustic, earth-toned bowls. This will enhance the old-fashioned vibe of the dish.
- Add a dollop of sour cream: For a richer taste and a creamy texture, consider adding a small dollop of sour cream on top of each serving.
- Top with shredded cheese: A little bit of shredded cheddar or Parmesan cheese can add a deliciously gooey texture when sprinkled on top of the hot soup.
Old-Fashioned Vegetable Beef Soup Recipe Tips
To ensure your Old-Fashioned Vegetable Beef Soup turns out perfectly every time, keep these tips in mind:
- Use quality beef: The better the cut of beef, the more flavorful your soup will be. A well-marbled pot roast works best for this recipe.
- Prep ahead: You can chop the vegetables the night before and store them in the fridge to save time when you’re ready to cook.
- Double the recipe: This soup freezes well, so consider making a double batch and freezing the leftovers for an easy meal later on.
- Taste as you go: Don’t forget to taste the soup as it cooks. Adjust the seasoning as needed to ensure the flavors are just right.
Frequently Asked Questions (FAQs)
Can I use fresh vegetables instead of frozen ones?
Absolutely! Fresh vegetables work just as well. Just make sure to adjust the cooking time to ensure they are tender.
How long does this soup last in the fridge?
This soup will keep in the fridge for about 3-4 days. Be sure to store it in an airtight container.
Can I freeze this soup?
Yes, this soup freezes beautifully. Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
What’s the best way to reheat the soup?
Reheat the soup on the stovetop over medium heat until warmed through. You may need to add a bit of water to reach the desired consistency.
Can I make this soup in an Instant Pot?
Yes, you can use an Instant Pot. Sauté the vegetables first using the sauté function, then add the remaining ingredients and cook on the “Soup” setting for about 30 minutes.
Conclusion
Old-Fashioned Vegetable Beef Soup is the ultimate comfort food that brings warmth and satisfaction to any table. With its tender beef, flavorful vegetables, and rich broth, it’s a dish that’s sure to please the whole family. Whether you follow the traditional recipe or make it your own with a few variations, this soup is a timeless classic that will never go out of style. Try it today, and enjoy a bowl of hearty, homemade goodness.
PrintOld-fashioned Vegetable Beef Soup Recipe
Old-Fashioned Vegetable Beef Soup is a hearty dish loaded with tender pot roast, russet potatoes, and a mix of frozen vegetables like peas, green beans, and corn. The rich beef broth combined with tomato soup creates a robust base, perfect for slow cooking. This comforting soup is seasoned to perfection with salt and pepper. Ideal for a warm, filling meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Slow Cook
- Cuisine: American
- Diet: Halal
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
Instructions
- Prepare the pot roast by trimming any excess fat and cutting it into bite-sized pieces.
- In a large pot, heat the beef broth over medium heat.
- Add the chopped potatoes, carrots, and the seasoning blend (or chopped onions) to the pot.
- Stir in the tomato soup and the can of water, ensuring everything is well combined.
- Bring the mixture to a simmer and add the pot roast pieces.
- Cover and let the soup cook slowly for about 2-3 hours, or until the meat is tender.
- About 30 minutes before serving, add the frozen peas, green beans, and corn.
- Season with salt and pepper to taste. Adjust as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For added depth of flavor, sear the pot roast pieces in a bit of oil before adding them to the soup.
- You can customize the vegetable mix based on what you have on hand.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
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