When you’re looking for something hearty and warm for a quick winter dinner you can make this delicious hearty beef vegetable soup in no time.

Beef Vegetable Soup

I love soups.  They always make me feel warm and full and I even make them in the summertime.  

One of my absolute favorites is my Mom’s Beef Vegetable Soup. That, and her ham and cabbage and buttered cabbage.

My mom passed away when my oldest son was 2 years old so it’s been a long time since I’ve had HER soup but I am so very thankful that I have this recipe.  

The last time I remember her making it was when I was pregnant with my oldest.  I couldn’t eat anything…..NOTHING (which is sooooo rare for me).  

She was worried and offered to make me anything I wanted. I loved her cooking but the only thing I even remotely thought I could eat was her Beef Vegetable Soup.  I told my Mom and she started cooking.  

She made HUGE pots full of the soup and put some in freezer containers so I had plenty on hand.  She cooked her little heart out and sent my Dad over with the food…..I took one look and couldn’t even think of eating it so it stayed in my freezer until after my son was born!

My Mom's Beef Vegetable Soup Recipe from cupcakesandcrinoline.com

I rarely make this soup now ~ it makes me sad….one of those things, you know? But….my family loves it so I try to make it once every winter and I always tell them the ‘pregnancy’ soup story.  

I want them to know and I also want them to have this recipe so that someday they can make it and think of my Mom and I want my oldest son to know no matter how old he is how sick he made me! 😉

Best Ever Beef Vegetable Soup

Ingredients

  • 2 pound chuck roast
  • 2 tablespoons good quality oil
  • 1 onion chopped
  • 1 celery stalk chopped fine
  • 1 tbsp. butter
  • 4 cans of Mixed Vegetables drained OR 2 16 ounce bags of frozen mixed vegetables
  • 2 – 8 ounce cans of tomato sauce

Instructions

  1. Heat oil in a large pot { I use a 4 quart cooker}.
  2. Brown meat on all sides in the oil.
  3. Turn off the heat and wait for the pot to fully cool down. Add water to cover meat.Beef Vegetable Soup_MG_3413
    4.  As the meat is cooking skim the gunk out of the pot and off the sides ~ this is so gross! When my mom told me this I was sure I was never going to be able to do this but now it doesn’t bother me (oh….youth!).
    5.  Bring water to a boil and continue cooking until the meat is softened ~ about one hour.
    6.  Mix in tomato sauce and simmer for about 10 minutes.
    7.  In a separate skillet saute the celery and the onion and add to pot.
    8.  Add drained canned vegetables or frozen vegetables and cook about 15 minutes longer.
    9.  Add salt to taste.* For my Mom’s version she used all fresh vegetables and you can substitute those for my frozen/canned veggies. If you use fresh potatoes and carrots add those to the roast once it’s softened and cook 40 minutes until soft. This will be after step #5.
The Best Beef Vegetable Soup from my Mom cupcakesandcrinoline.com

This is what it looks like when I make it my Mom’s way ~ fresh carrots, potatoes, corn, peas, etc.

Quick and Hearty Beef Vegetable Soup from cupcakesandcrinoline.com

And this is my version using canned veggies.

Homemade Beef Vegetable Soup

Hearty Healthy Beef Vegetable Soup

Mary Beth
Hearty, healthy, and super easy to make homemade beef vegetable soup.
0 from 0 votes
Prep Time 1 hr
Cook Time 3 hrs
Total Time 4 hrs
Course Dinner, Soup
Cuisine American
Servings 16 cups
Calories 127 kcal

Equipment

Slow Cooker

Ingredients
  

  • 2 pound chuck roast
  • 2 tablespoons good quality oil
  • 1 onion chopped
  • 1 celery stalk chopped fine
  • 1 tbsp. butter
  • 4 cans of Mixed Vegetables drained OR 2 16 ounce bags of frozen mixed vegetables
  • 2 8 ounce cans of tomato sauce

Instructions
 

  • Brown meat on all sides in the oil.
  • Turn off the heat and wait for the pot to fully cool down. Add water to cover meat.
  • Bring water to a boil and continue cooking until the meat is softened ~ about one hour.
  • Mix in tomato sauce and simmer for about 10 minutes.
  • In a separate skillet saute the celery and the onion and add to pot.
  • Add drained canned vegetables or frozen vegetables and cook about 15 minutes longer.
  • Add salt to taste.* For my Mom’s version, she used all fresh vegetables and you can substitute those for my frozen/canned veggies. If you use fresh potatoes and carrots add those to the roast once it’s softened and cook 40 minutes until soft. This will be after step #5.

Nutrition

Nutrition Facts
Hearty Healthy Beef Vegetable Soup
Amount Per Serving (1 cup)
Calories 127 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 41mg14%
Sodium 54mg2%
Potassium 198mg6%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 11g22%
Vitamin A 43IU1%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Healthy, hearty, homemade pie, Instant Pot Chicken Noodle Soup, vegetable
Tried this recipe? Let me know what you think!Mention @TheHowToHome or tag #thehowtohome!

What’s your favorite soup recipe