Beef Vegetable Soup for 20 People

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My Mom's Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It's super simple homemade soup recipe and makes enough to freeze!

Can I just brag about my family for a quick sec? For my birthday, my mom took me on an amazing weekend trip to Boston … more on that later.

Then, when I got home to a to-do list the size of Mars, my sister was nice enough to make me a weeks-worth of this homemade vegetable beef soup, pumpkin pecan oatmeal cookies, and a sweet potato crust quiche for breakfasts. Am I spoiled or what?!

Don't you just love a good soup recipe? When I think of my favorite soups, my mind immediately turns to this one.

I've loved this soup since before I loved boys … and that started much too soon.

Since my grandpa is a farmer, we always had an extra freezer in our laundry room full of white packages of beef. We were also fortunate enough to have a mom who cooked us dinner each night.

What that meant was a loooot of slow cooker recipes or dinner. And many of them included beef roast!

One of my favorites was a big pot of homemade vegetable beef soup – it's the perfect easy soup recipe to feed the family.

Other dinners were a rotating menu of hamburgers, meatballs, meatloaf, pot roasts, beef stroganoff, tacos … all of those classic American comfort meals.

At the time I just wanted pizza or pasta, but now I crave those childhood meals!

There's nothing gourmet or fancy about this beef vegetable soup, which is why I love it. Tastes like my childhood – comforting, hot and full of delicious chunks of beef and veggies.

Who doesn't love some good ole' meat and potatoes. Or, if you're in my family you'd pronounce it "potatahs."

How to Make Vegetable Beef Soup

Don't be scared of using frozen vegetables! I actually prefer them in the recipe … something about the texture. Plus, it's just so much easier than having to prepare your own.

Adding beef broth and water makes a light tomato base that's not too thick. If you prefer a thicker consistency, sub another can of tomato soup for the water.

How to Make Vegetable Beef Soup in the Slow Cooker

This is the perfect recipe to make with leftover beef, or on the stovetop after your beef cooks, but you can also make the whole soup in the slow cooker.

Add all the ingredients to your slow cooker at once and cook on LOW for 6-8 hours until the beef is super tender. Once done, remove the beef, shred it, and add it back to the soup.

How to Freeze Vegetable Beef Soup

It's the perfect slow cooker soup recipe to freeze in portions and thaw to reheat later (if you can stand not to eat it all at once). Just let the soup cool completely, place it in an air tight container, and freeze. You can reheat on the stove in a pan or in the microwave.

I like to freeze in 1-cup portions using this silicone mold, or in these glass food storage containers.

So, next time you're looking for a comforting meal, give this homemade vegetable beef soup recipe a try. It's a family favorite that will make it in the regular rotation.

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

Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
Bring to a boil, lower the heat, cover and simmer for about an hour.
Add water as desired while it cooks.