• Old Fashioned Vegetable Beef Soup
  • Old Fashioned Vegetable Beef Soup
  • Old Fashioned Vegetable Beef Soup

Old Fashioned Vegetable Beef Soup

Guys and gals this is going to take you way back in so many good, wholesome ways.

First, I don’t know about your grandma, but mine made a mean pot roast. I don’t know if it was because Crock-pots weren’t invented until 1940, or if she just liked the way the oven warmed up the house and made it smell divine, but she always roasted her beef in the oven as far as I can remember. I liked to peek through the oven window to see what I could make out. So this recipe, and pretty much anything involving large chunks of beef, always remind me of my grandma. My grandma and my own Crock-pot actually. I guess that’s one way we are different. I love to stuff whatever-will-fit into my Crock-pot, set it and forget it for a few hours.

So, do you also remember the mixed veggies that your mom made you eat when you were 10 and under? Well they’re back. And your adult/now-a-mom-youself-self will love how they add to the health and flavor factor of this soup. Throw in a potato (and serve with a side of garlic bread for good measure) and we are talking a full meal, with very minimal effort.Crock-pot locking handles

Let’s talk real quick about Crock-pots. IF I were to need a new Crock-pot, which I don’t—mine is going strong still after 10 years—but if I did, I have my eye on this little beauty. It’s the same original Crock-pot brand as the one that’s faithfully served me well but it has a few more features. It’s programmable and it has locking handles for traveling. It’s very well reviewed too. So, if you’re in the market for your first Crock-pot or an upgrade… check out this one.

Finally, before we get to the recipe, I want to ask you—have you tried grass-fed beef? If so, what do you think? I recently have become a fan after purchasing a grass-fed steak at the new market that opened up in town. To me, grass-fed beef is much more rich in flavor while ironically being less fatty (typically). In addition to the flavor, there are also some health benefits to eating grass-fed beef. So I guess what this means is, I’m coming around to the idea of being pickier about my meats. I’m not saying I am going to pass up a sale on meats at the grocery store because I’m a 100%-organic-local-grass-fed-meat person now. But it’s a nice treat. If you’ve been wanting to try grass-fed, meat but you can’t get easily get it where you live, then I want to recommend ButcherBox which I recently discovered. They deliver right to your door which when it’s snowing outside, is pretty awesome! Also, their meats are antibiotic and hormone-free.


  • 1. In a large skillet over high heat, sear the beef so that outside edges are browns. Add butter and diced onion to saute while searing the beef. Continually stir onions to prevent sticking. Transfer both onions and beef to your Crock-pot once fully seared.
  • 2. Set the Crock-pot on high and add mixed vegetables, cubed potatoes, diced tomatoes, beef broth, beef bullion, Worcestershire sauce, salt, pepper, and bay leaves.
  • 3. Let cook for 1 hour on high (or 2 hours on low). Check potatoes to be sure they are fully cooked then serve.