Introduction

Remember those days when a steaming bowl of soup felt like a warm hug from Grandma? There’s something so incredibly comforting about a hearty soup, especially when it’s packed with tender beef and all your favorite veggies. Today, we’re diving into a recipe that’s going to transport you right back to those cherished memories. This Old-Fashioned Vegetable Beef Soup is not only bursting with flavor, but it’s also surprisingly simple to make, perfect for those busy weeknights or when you just need a little extra coziness in your life. Get ready to fill your kitchen with an aroma that’s pure magic!

Why You’ll Love This Recipe

Fast: While it simmers for a good while, the active prep time is super minimal!
Easy: Seriously, you’re mostly just chopping and letting the pot do its thing.
Giftable: Make a big batch and share the warmth with neighbors or friends who could use a pick-me-up.
Crowd-pleasing: This soup is a winner with kids and adults alike. It’s packed with familiar, delicious flavors that everyone adores.

Ingredients

Let’s gather our goodies! This recipe is all about wholesome ingredients that come together beautifully.

1 (approximately 2-pound) pot roast: This is our hearty star! I like to get a nice marbled cut for extra flavor.
4 large carrots: For that classic sweetness and beautiful orange hue.
1 bag frozen corn: Easy peasy! Adds a touch of sweetness and texture.
1 bag frozen green beans: Another freezer staple that brings a lovely bite.
1 bag frozen peas: These little gems add a pop of color and a slightly sweet, fresh flavor.
2 Russet potatoes: They get nice and tender, absorbing all those delicious soup flavors.
1 (32 oz) container beef broth: This is the flavorful base of our soup.
2 (10.75 oz) cans condensed tomato soup: This is a secret weapon for depth of flavor and a slightly tangy richness.
1 bag frozen seasoning blend (e.g., onion, celery, bell pepper): Talk about a time-saver! This gives you all the aromatic essentials without the chopping.
Water: To get the perfect soup consistency.
Salt and pepper, to taste: The essential finishers!

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s make some magic happen.

Prep Your Beef: First things first, let’s get that pot roast ready. Cut it into nice, bite-sized pieces. This ensures it cooks evenly and is easy to eat in your soup.
Chop Those Veggies: Now for the fresh produce. Peel and chop your carrots into bite-sized rounds or half-moons. Then, peel and dice your Russet potatoes. Aim for pieces that are similar in size to your carrots so they cook at the same rate.
Build the Flavor Base: Find your biggest, coziest pot or Dutch oven. Pour in your beef broth and both cans of condensed tomato soup. Add in a good splash of water – you can always add more later if you like your soup a little thinner.
Add the Stars: Now, toss in your bite-sized pot roast pieces, the chopped carrots, and the entire bag of frozen seasoning blend. Give it all a good stir to combine everything.
Simmer and Tenderize: Bring this wonderful mixture to a gentle boil. Once it’s bubbling, reduce the heat to low, pop a lid on your pot, and let it simmer away for about 1.5 to 2 hours. This is where the magic happens – the beef will get incredibly tender and the flavors will meld together beautifully.
Introduce the Frozen Friends: After the beef has had its long, lovely simmer, it’s time to add the rest of the goodies! Toss in your diced potatoes, the frozen corn, frozen green beans, and frozen peas.
Thicken and Finish: Continue to simmer the soup, this time uncovered, for another 20 to 30 minutes. This allows the vegetables to become tender and the soup to thicken up just right. Uncovered is key here to help it reduce a bit!
Season to Perfection: Give it a taste. Now is the time to add salt and pepper to your liking. I always start with a little, taste, and then add more if needed. You want those flavors to really sing!

Substitutions & Additions

This soup is wonderfully forgiving, so feel free to make it your own! Here are a few ideas:

Beef Cuts: If you can’t find a pot roast, chuck roast or even stew meat works beautifully. Just adjust the simmering time slightly as needed.
Fresh Veggies: No frozen stuff? No problem! You can absolutely use fresh chopped onions, celery, and bell peppers. Add them in step 4 with the carrots. You can also add other fresh veggies like diced zucchini or corn kernels (if using fresh corn, add them with the potatoes).
Broth Boost: For an even richer beef flavor, you can use a combination of beef broth and beef consommé.
Herbs: A bay leaf added in step 4 and removed before serving can add a subtle depth. A sprinkle of fresh parsley or thyme just before serving is also lovely.
Spice it Up: A pinch of red pepper flakes can add a little warmth if you like.

Tips for Success

A few little tricks up my sleeve to make this soup absolutely perfect every time!

Don’t Rush the Simmer: That first simmer is crucial for tenderizing the beef. Resist the urge to crank up the heat! Low and slow is the name of the game.
Cut Evenly: When you’re dicing your potatoes and carrots, try to keep the pieces roughly the same size. This helps them cook evenly, so you don’t end up with mushy potatoes and firm carrots.
Taste as You Go: Seriously, tasting is so important, especially with salt. Broth and condensed soups can have varying salt levels, so always adjust at the end.
Prep Ahead: You can chop your carrots and potatoes the day before and store them in airtight containers in the fridge. This makes assembly even faster!

How to Store It

Leftovers? Lucky you! This soup only gets better the next day.

Once cooled, store your delicious Vegetable Beef Soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It should stay good in the freezer for about 2-3 months. When you’re ready to enjoy, thaw it in the fridge overnight and then gently reheat it on the stovetop or in the microwave. You might need to add a splash of water or broth when reheating to get it back to your desired consistency.

FAQs

Can I make this in a slow cooker? Absolutely! Brown your beef pieces first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. Add the frozen vegetables (corn, green beans, peas) during the last hour of cooking.
What if I don’t have condensed tomato soup? You can substitute with 1 (15 oz) can of tomato sauce and a bit more beef broth, but the condensed soup adds a unique richness that’s hard to replicate exactly.
How do I thicken the soup if it’s too thin? If you find your soup isn’t as thick as you like after the vegetables are tender, you can make a slurry with 2 tablespoons of cornstarch and 2 tablespoons of water. Stir it into the simmering soup and cook for a few more minutes until it thickens.