Introduction

Warm up with a hearty and comforting vegetable beef soup that’s perfect for any day. Packed with tender pot roast, fresh vegetables, and rich beef broth, this soup is a satisfying meal that’s easy to make and full of flavor.

A white bowl filled with a thick beef stew sits on a white plate, all placed on a white marbled surface. The stew has several visible layers: chunks of brown beef, bright orange carrot slices, light green peas, pale yellow corn kernels, light green beans, and large pale potato pieces, all mixed in a rich reddish-brown broth. The ingredients appear soft and well-cooked, with a hearty, comforting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pot roast (about 2 pounds)
2 russet potatoes, chopped
1 bag frozen seasoning blend (or 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

Step 1: In a large soup pot or Dutch oven, place the pot roast and pour in the beef broth, tomato soup, and the can of water. Bring to a gentle boil over medium-high heat.
Step 2: Reduce heat to low and add the chopped potatoes, carrots, and frozen seasoning blend. Cover and simmer for about 1.5 to 2 hours, or until the pot roast is tender.
Step 3: Remove the pot roast from the soup and shred it into bite-sized pieces with two forks. Return the shredded beef to the pot.
Step 4: Add the frozen peas, green beans, and corn to the pot. Simmer for an additional 15-20 minutes until the vegetables are heated through.
Step 5: Season with salt and pepper to taste. Serve hot and enjoy your comforting vegetable beef soup.

Tips & Variations

Use fresh vegetables instead of frozen for a more vibrant texture, adjusting cooking times accordingly.
Add a splash of Worcestershire sauce for a richer, deeper flavor.
For a thicker soup, stir in a tablespoon of flour or cornstarch dissolved in cold water during the last 10 minutes of cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat until hot, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a thick vegetable beef stew, placed on a white plate, all set on a white marbled surface. The stew has multiple layers of ingredients visible, starting with a rich reddish-brown broth that fills the bowl. On top of the broth, chunks of tender beef, green peas, cubed white potatoes, small orange carrot slices, yellow corn kernels, and green beans float throughout. The textures range from soft beef pieces and vegetables to the smooth broth, creating a hearty and colorful mix. The bowl is photographed close up from above, capturing the details of the stew clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this soup?

Yes, tougher cuts like chuck roast or brisket work well as they become tender with slow cooking. Avoid lean or quick-cooking cuts as they might dry out.

What can I substitute for the tomato soup?

You can use canned crushed tomatoes or tomato sauce as a substitute. Adjust the seasoning and add a little sugar if needed to balance acidity.

Hearty Vegetable Beef Soup Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

A hearty and comforting Vegetable Beef Soup made with tender pot roast, a medley of fresh and frozen vegetables, rich beef broth, and flavorful tomato soup, perfect for a warming meal any time of year.

Author: Tara
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 6 to 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Beef

1 pot roast (about 2 pounds)

Vegetables

2 russet potatoes, chopped
1 bag frozen seasoning blend (or chopped onions)
1 bag frozen peas
1 bag frozen green beans
1 bag frozen corn
4 large carrots, chopped

Liquids

1 (32 oz) container beef broth
2 (10.75 oz) cans tomato soup
1 can filled with water (use the empty tomato soup can as measurement)

Seasoning

Salt and pepper, to taste

Instructions

Prepare the pot roast: Place the pot roast in a large soup pot or Dutch oven and brown it on all sides over medium-high heat to develop flavor.
Add vegetables and liquids: Add the chopped potatoes, carrots, frozen seasoning blend or chopped onions, peas, green beans, and corn to the pot. Pour in the beef broth, tomato soup cans, and fill an empty soup can with water to add to the pot as well.
Season the soup: Season the soup with salt and pepper to taste, stirring gently to combine all ingredients.
Simmer the soup: Cover the pot and bring the soup to a boil, then reduce the heat to low and let it simmer for about 2 to 3 hours or until the pot roast is tender and vegetables are cooked through.
Shred the beef: Remove the pot roast from the pot and shred it using two forks. Return the shredded beef to the soup and stir to combine.
Final simmer and adjust seasoning: Let the soup simmer an additional 10-15 minutes to meld flavors and warm through. Adjust salt and pepper if needed.
Serve: Ladle the soup into bowls and enjoy your warm, nourishing vegetable beef soup.

Notes

Use fresh vegetables instead of frozen if preferred, adjusting cooking time.
Substitute beef broth with low-sodium broth to reduce sodium content.
For a thicker soup, add a slurry of cornstarch and water during the last 10 minutes of cooking.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Feel free to add other vegetables like celery or bell peppers for added flavor.

Keywords: vegetable beef soup, pot roast soup, hearty beef soup, comfort food, easy soup recipe