My Mom’s Old-Fashioned Vegetable Beef Soup – Smile Sandwich

My Mom’s Old-Fashioned Vegetable Beef Soup is hands down one of my all-time favorite soups. It’s a simple, homemade vegetable beef soup recipe that’s easy to make in big batches — perfect for freezing and enjoying later!

Quick brag moment — for my birthday, my mom whisked me away for a fun weekend in Boston. Can’t wait to share more about that soon!

When I came home with a to-do list that felt endless, my sweet sister stepped in and made me a week’s worth of this homemade vegetable beef soup, along with pumpkin pecan oatmeal cookies and a sweet potato crust quiche for breakfast. Talk about feeling spoiled!

If you love a great soup recipe, this one definitely hits the spot. Whenever I’m craving comfort, this vegetable beef soup is the first to come to mind.

I’ve adored this soup since way before boys even crossed my mind — and trust me, that was too early!

Since my grandpa was a farmer, our freezer was always stocked with packages of beef. And thankfully, we had a mom who cooked hearty, wholesome meals every night.

This meant there were tons of slow cooker dinners in our house, with beef roast taking center stage more often than not.

One of my favorites was always a big pot of homemade vegetable beef soup — such an easy, crowd-pleasing family meal.

Other dinners rotated between hamburgers, meatballs, meatloaf, pot roasts, beef stroganoff, and tacos — all the classic comfort foods we grew up loving.

Back then I wanted pizza or pasta most nights, but now those childhood meals have my heart completely.

There’s zero fancy stuff in this vegetable beef soup, and that’s exactly why I love it. It tastes just like home — warm, comforting, and packed with big chunks of tender beef and hearty veggies.

Who can resist good old meat and potatoes—or, if you’re like my family, “potatahs?” It’s that kind of cozy meal everyone loves.

This is my mom’s classic old‑fashioned vegetable beef soup, the kind of no-nonsense, stick-to-your-ribs comfort food that instantly feels like home. It’s built around a simple pot roast or leftover beef, mixed with frozen veggies, rich beef broth, and tomato soup for a slightly tangy base. Whether you’re feeding a busy family on weeknights or making a big batch on the weekend, this soup won’t let you down.

Down below, you’ll find everything you need for making this vegetable beef soup: a simple list of ingredients, straightforward stovetop and slow cooker instructions, smart tips for using frozen veggies, ideas to personalize your soup, plus ways to store or freeze leftovers—so you can pull together dinner anytime.

• Ingredients are simple, and it’s flexible — use a fresh pot roast or leftover beef.
• Choose stovetop or slow cooker methods based on your schedule.
• Tips inside for getting the best texture, seasoning just right, and mix-ins to make it your own.
• Instructions for cooling, storing, and freezing so leftovers are a snap.

Scroll on down for the full recipe with step‑by‑step instructions — and get ready to cozy up with a hearty pot of family-style vegetable beef soup.

Comfort in Every Spoonful

This is the kind of vegetable beef soup that wraps you up in comfort without fuss. It’s a no-fail family favorite made with basic, affordable ingredients that come together in one big pot. You can cook it on the stovetop or just dump everything in the slow cooker and walk away—much like this Crockpot Cowboy Soup.

• Super easy to throw together on the stove or in the slow cooker.
• Use a tender crockpot pot roast or leftover beef—whichever you have on hand.
• Frozen veggies keep prep quick but still deliver great flavor and texture.
• It makes plenty so you can freeze extras for busy nights.

Ingredients and Measurements

• 1 pot roast (about 2 pounds)
• 2 russet potatoes, chopped
• 1 bag frozen seasoning blend (or substitute with a small chopped onion and minced garlic)
• 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 (use an empty soup can to measure)
• 1 tablespoon oil (for sautéing)
• Salt and pepper, to taste

Stovetop and Slow-Cooker Directions

1. Season the pot roast generously with salt and pepper and place it in the slow cooker with half a can of beef broth; cook on LOW about 10 hours until tender.

2. Remove the pot roast and shred it with two forks.

   

3. In a very large pot, heat 1 tablespoon oil and sauté the chopped carrots and frozen seasoning blend until tender.
4. Add the shredded beef, chopped potatoes, frozen peas, frozen green beans, frozen corn, the remaining beef broth, the tomato soup cans, one can of water, and salt and pepper; stir to combine.
5. Bring the soup to a boil, then reduce heat to low, cover, and simmer gently about 1 hour, stirring occasionally.
6. Add more water during cooking if you want a lighter broth or more soup volume.
7. Alternatively, for a fully hands-off method: toss all ingredients into the slow cooker and cook on LOW for 6–8 hours; when the beef is tender, shred it and stir it back into the soup.

Smart Shortcuts and Tweaks

Don’t hesitate to use frozen vegetables here! Honestly, I often prefer them — they hold up well, add great texture, and save a ton of chopping time. Plus, it makes this vegetable beef soup so quick for weeknights. For another fast, cozy option, try Creamy Taco Soup.

The mix of beef broth and water creates a light, tomato-y base that’s comforting but not too thick. If you like your soup richer and thicker, swap out the water for an extra can of tomato soup. Or, if you’re craving a creamy, ultra-comforting bowl, our Broccoli Cheddar Soup is a great choice.

Mix-Ins and Substitutions

• Use leftover roast beef or shredded pot roast instead of cooking a fresh roast to cut down on prep time.
• Replace one can of tomato soup with diced tomatoes for a chunkier, less smooth base, or add an extra can for a thicker broth.
• Stir in barley or small pasta like ditalini during the last 20–30 minutes to make the soup more filling; for slow-cooker noodle timing, see Homemade Crockpot Chicken Noodle Soup.
• Swap frozen vegetables for fresh if you like — just add starchy veggies like potatoes and carrots earlier so they get nice and tender.
• For extra flavor depth, toss in a teaspoon or two of Worcestershire sauce or a bay leaf while the soup simmers.
• Want a lighter, meatless version? Use mushrooms instead of beef, switch to vegetable broth, and add extra beans or peas to boost protein. For a cozy vegetarian alternative, try Roasted Butternut Squash Soup.

How to Store and Reheat

This vegetable beef soup is a win for freezing! Just cool it completely, pack it into airtight containers or freezer bags in portion sizes, and pop into the freezer. When you’re ready, simply thaw and reheat on the stove or in the microwave for a quick, comforting dinner that feels homemade.

Next time you’re craving a warm, hearty meal, try this made-from-scratch vegetable beef soup. It’s a family favorite that you’ll find yourself coming back to again and again. Or try our Creamy Crockpot Chicken Gnocchi Soup for another cozy bowl.

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

1. Season your pot roast generously with salt and pepper. Place it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until tender, then shred it with two forks.
2. In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and frozen seasoning blend until they’re nice and tender.
3. Add the shredded beef, potatoes, and the rest of the veggies along with the remaining beef broth, tomato soup, water, and season with salt and pepper.
4. Bring everything to a boil, then reduce heat to low. Cover and let it simmer gently for about an hour, stirring occasionally.
5. Add more water during cooking if you want a lighter broth or more soup volume.

Notes

You can skip the stovetop if you want! Just throw all the ingredients straight into your slow cooker and cook on LOW for 6-8 hours. When the beef is tender, shred it, then add it back to the pot for the last part of cooking. If you love set-it-and-forget-it meals, check out 30 Easy Slow Cooker Recipes.

Common Questions Answered

Can I use frozen vegetables? Absolutely! Using frozen veggies is actually my go-to because it saves prep time and the texture works really well in this soup.

Can I make this entirely in the slow cooker? Yes! Just add all the ingredients into your slow cooker, cook on LOW for 6–8 hours, then shred the beef and stir it back in. Easy! For another hands-off comfort dinner, try Slow Cooker Cowboy Beef.

How do I thicken the soup? If you like it thicker, swap some or all of the water for another can of tomato soup, or let the soup simmer uncovered longer to reduce the liquid.

How should I store or freeze leftovers? Let the vegetable beef soup cool until it’s room temp, then pack into airtight containers or freezer bags in meal-sized portions. It reheats beautifully on the stove or in the microwave.

How long will it keep in the fridge or freezer? Keep it in the fridge for 3–4 days or freeze for up to 2–3 months for best quality.

Can I use a different cut of beef? Yes! Leftover roast, chuck roast, or any braising cut work great. Just make sure to cook longer if needed so the beef gets tender and shredded easily.

My soup is too salty. Any tips? Try low-sodium beef broth and season gradually. If it’s too salty, thin it down with a little water or unsalted broth, and taste as you go.