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This vegetable beef soup has comfort written all over it and makes a huge pot that is perfect for freezing or feeding a crowd. The recipe comes straight from my mom’s kitchen and brings back all those delicious memories of family dinners with every spoonful. Between the tender beef and perfectly cooked veggies in a light tomato broth this one is as homey as it gets.
My sister once made this soup for me during a crazy busy week and it truly felt like a hug from home. That year I started freezing extra portions and now I always have some ready for cozy lunches.
Ingredients
- Beef chuck roast: Choose a cut with marbling for more flavor and tenderness
- Frozen mixed vegetables: They add sweetness plus they help you skip extra chopping and save time
- Diced potatoes: Go for Yukon golds or red potatoes since they hold shape after simmering
- Canned tomato soup: This is the base for that rich tomato flavor and helps create the right texture
- Beef broth or stock: Look for low sodium and a deep brown color for robust flavor
- Onion: Real onion adds huge depth so pick one that feels heavy for its size
- Salt and pepper: Classic seasoning to enhance the dish so taste as you go
- Carrots: If your freezer mix has little carrot add one or two fresh ones for extra color and sweetness
- Bay leaf: This is optional but brings subtle earthy notes
Step-by-Step Instructions
- Brown the Beef :
- Pat the beef pieces dry trimming excess fat for the best sear. In a heavy pot heat a splash of oil over medium high. Sear beef in batches leaving space between pieces for deep browning on all sides. Remove beef and set aside.
- Sauté the Onion :
- Lower the heat to medium and add diced onion to the same pot. Stir frequently scraping up browned bits for about six minutes until the onion is golden and soft.
- Build the Broth :
- Stir the tomato soup into the onions and add the beef back along with beef broth. Also add water as needed to thin. Bring to a simmer and let cook gently for fifteen minutes.
- Add Vegetables and Potatoes :
- Tip in the mixed frozen veggies diced potatoes extra carrots and bay leaf. Stir well and simmer for forty to fifty minutes until beef is fork tender and potatoes are cooked through.
- Final Seasoning :
- Taste and adjust with salt and pepper. Remove the bay leaf before ladling into bowls.
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Every batch brings me right back to my childhood kitchen with family heating up dinner after long days. My favorite part of this soup is always the little yellow corn kernels which remind me of helping my mom trim fresh sweet corn for the freezer every summer. The flavor of home is unbeatable.
Storage Tips
Let leftover soup cool completely before transferring to airtight containers. Store in the fridge for up to four days or freeze in single meal portions for three months. Reheat gently on the stove or in the microwave adding a splash of broth if needed to loosen the soup.
Ingredient Substitutions
Swap out the chuck roast for stew meat or leftover pot roast if you have it handy. Fresh vegetables work in place of frozen just chop small for even cooking. Tomato juice or crushed tomatoes can stand in for the canned tomato soup if you like a thinner or chunkier soup texture.
Serving Suggestions
A hunk of crusty bread is my go to for soaking up every drop. This soup is also wonderful over rice or even noodles when you want it extra hearty. Sometimes my family adds a dollop of sour cream right on top for a little creamy tang.
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Cultural and Historical Background
Vegetable beef soup like this has roots in American farm kitchens where hearty meals had to be stretched to feed a crew. Using preserved vegetables and tough cuts of beef that become meltingly tender with long simmering makes this a true example of make do cooking turning simple ingredients into pure comfort.
Recipe FAQs
- → Can I use frozen vegetables in this soup?
Yes, frozen vegetables work wonderfully and maintain a great texture after cooking, making preparation easier without sacrificing taste.
- → What cut of beef works best for this dish?
Beef roast or stew meat is ideal as it becomes tender and flavorful when simmered slowly with the vegetables.
- → How can I thicken the broth if I prefer a heartier texture?
Substitute some of the water with tomato soup or add a small amount of flour or cornstarch slurry towards the end of cooking to gently thicken the broth.
- → Is it possible to prepare this soup in a slow cooker?
Absolutely, adding all ingredients to the slow cooker and cooking on low for 6-8 hours yields tender beef and well-blended flavors.
- → How should leftovers be stored for best results?
Cool the soup completely, then freeze in airtight containers. Reheat gently on the stove or microwave for a convenient meal later.