Old Fashioned Beef Vegetable Soup (Grandma’s Recipe)

Every family has that one recipe that always shows up when the weather turns gray, the trees start to sway, and the house gets just a touch colder than we expected. For me, it’s old fashioned beef vegetable soup — the kind that simmers all afternoon, fills the whole house with warmth, and tastes like the kind of love only a grandmother can deliver.

There’s something about a rainy Sunday that makes this soup necessary. The kind of day when you grab your biggest Dutch oven, pull out a chuck roast, chop a full head of cabbage, and let the stove do its magic. It’s slow, simple, and deeply satisfying — a reminder of when meals were made with time, patience, and ingredients that didn’t need fancy names.

My grandma used to say, “A good vegetable soup feeds the stomach, but a roast-based vegetable soup feeds the soul.” And she wasn’t wrong. A chuck roast cooked low and slow until it falls apart — that’s the heart of this recipe. The meat becomes tender, the broth becomes richer, and all those vegetables melt together into something that tastes like home.

If you love these nostalgic, heartwarming, old-school meals, you’ll also enjoy my Beef Stew and Dumplings, another classic for chilly nights:
👉 https://fobdel.com/2023/06/23/beef-stew-and-dumplings/

But today? Today is all about this deep red pot of goodness — Grandma’s Old Fashioned Beef Vegetable Soup, made exactly the way it’s supposed to be.

2. Why You’ll Love This Recipe

Perfect for rainy days or cold winter evenings
Uses a braised chuck roast, giving the broth unbeatable flavor
Loaded with cabbage, corn, limas, tomatoes, and mixed veggies
Feeds a crowd and is even better the next day
Freezes beautifully for easy future meals
Tastes just like the soup many of us grew up with
Simple ingredients, slow simmer, no fuss

If you love cozy, filling recipes, you’ll also enjoy my Comforting Chicken and Wild Rice Soup, perfect for winter:
👉 https://fobdel.com/2023/06/25/comforting-chicken-and-wild-rice-soup/

3. Ingredients Section

Beef

1 chuck roast (3–4 lbs), roasted or braised
1 packet au jus (or 1 packet onion soup mix)
Water to cover during braising

Vegetables

1 bag mixed soup vegetables
1 bag frozen lima beans
1 bag frozen corn
1 whole head of cabbage, chopped
2 cans San Marzano tomatoes (20 oz each) — 1 diced, 1 whole
1 large can tomato paste

Seasonings

Better Than Bouillon (beef base)
Dried chives
Salt
Pepper

Optional Add-Ins

Extra tomatoes
Extra water for broth consistency
Optional pinch of sugar to reduce acidity

4. Step-by-Step Instructions

Step 1 — Start Braising the Chuck Roast

Season your chuck roast generously with salt and pepper. Place into a roasting pan or Dutch oven with:

1 packet au jus
Enough water to cover halfway

Cover tightly and roast/braise at 325°F for about 4 hours, or until the meat shreds effortlessly with a fork.

Step 2 — Begin the Vegetable Base

While the roast cooks, add your mixed vegetables, limas, corn, and cabbage to a large soup pot.

Pour in enough water to cover and begin simmering over medium-low heat.

This slow vegetable simmer helps everything soften evenly and mimic that classic Grandma texture.

Step 3 — Add Tomatoes & Tomato Paste

Stir in:

1 can diced San Marzano tomatoes
1 can whole San Marzano tomatoes (crush lightly with spoon)
1 large can tomato paste

The tomato paste deepens the broth and gives the soup its signature rich red color.

Step 4 — Add Seasonings

Sprinkle in:

Several teaspoons of Better Than Bouillon
Dried chives
Salt and pepper

Simmer gently.

Step 5 — Add the Shredded Chuck Roast & Broth

Once the roast is done, shred it with two forks.

Add both the shredded meat and all the braising liquid into the vegetable pot.

This is where the magic happens — the broth becomes meaty, rich, and nostalgic.

Step 6 — Adjust Consistency

Add:

Extra tomatoes
OR
Extra water

Depending on whether you want a thicker stew-like soup or a thinner broth.

Step 7 — Simmer

Simmer the entire pot on low for 1–2 hours, letting everything marry together.

Your house will smell incredible.

Step 8 — Taste & Balance

Add:

More salt
More bouillon
Additional pepper
Or a tiny pinch of sugar to reduce acidity

Step 9 — Serve Hot!

Serve with warm bread, cornbread, biscuits, or crackers.

If you love hearty skillet meals, try serving this alongside my Cast Iron Comfort Meal (Sausage Gravy, Biscuits & Dippy Eggs):
👉 https://fobdel.com/2023/05/11/cast-iron-comfort-sausage-gravy-fluffy-biscuits-and-dippy-eggs/

5. Expert Tips & Troubleshooting

⭐ Use chuck roast — not stew meat

Stew meat is inconsistent. Chuck roast becomes buttery soft.

⭐ Braising the meat separately is key

This gives your soup a deep, rich, beefy base that water alone cannot achieve.

⭐ Don’t skip the cabbage

This is what gives the soup that authentic “old fashioned” texture.

⭐ Frozen veggies work beautifully

They hold flavor and texture better than canned versions.

⭐ Add sugar carefully

A pinch = balanced
Too much = sweet soup

6. Variations & Add-Ins

Add potatoes
Add okra
Use ground beef instead of roast (faster but less rich)
Add fire-roasted tomatoes for smoky flavor
Add barley or pasta to make it even heartier
Add Worcestershire or hot sauce for depth

7. Serving Suggestions

Serve your soup with:

Cornbread
Crackers
Biscuits
Grilled cheese
Cheese toast
A scoop of rice

If you want another cold-weather classic, try my Classic High School Goulash — crowd favorite:
👉 https://fobdel.com/2024/06/06/classic-high-school-goulash/

8. Storage, Freezer & Make-Ahead Instructions

Refrigerator

Keeps 4–5 days.

Freezer

Freezes perfectly up to 3 months.

Reheating

Simmer gently on the stove. If thick, add a splash of water or broth.

Make-Ahead

Best flavor develops on Day 2.

9. FAQ (People Also Ask)

Can I use another cut of beef?

Chuck roast is best, but bottom round or brisket also work.

Can I make this in a slow cooker?

Yes — after braising the roast separately.

Can I use canned vegetables?

You can, but the flavor and texture won’t be as rich.

Can I thicken this soup?

Add extra tomato paste or simmer uncovered.

11. Conclusion + Call to Action

There is nothing quite like a big pot of Old Fashioned Beef Vegetable Soup bubbling away on a rainy Sunday. It’s warm, nostalgic, hearty, and full of the flavors we grew up with — tender beef, sweet limas, rich tomatoes, and plenty of cabbage.

If this recipe reminds you of your grandma’s kitchen, I’d love to hear about it!

👇 Leave a comment, give it a star rating, and share your own memories.
And don’t forget to save it on Pinterest for the next cold, cozy weekend.