It’s soup season and therefore time to make a pot of hearty soup. This delicious vegetable soup is preservative-free and gluten-free. Made the good ole fashioned way, just like grandma used to do. Scrumptious Old Fashioned Vegetable Soup always seems to be a winner! (Psst, for a fast and easy meal, simply heat up any leftovers later in the week!)
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Healthy Homemade Soup
I have to confess that when there’s a chill in the air, I crave a good hearty bowl of soup. Since I am on a gluten-free diet and have multiple food allergies I really need to be careful about what ingredients I use.
Rather than buying store-bought soup I always make a homemade soup that’s healthy and not laden with preservatives and/or fillers.
Therefore, without further ado, allow me to introduce you to made-from-scratch, good Old Fashioned Vegetable Soup that is also gluten-free.
Beef Broth
This recipe starts by slow-cooking fresh beef roast (either round or chuck roast works well) in a crock-pot for 8 hours. I covered two chuck roasts (a total of 4 pounds worth) with just a little over 2 quarts of water and seasoned them with salt, pepper, and two bay leaves. The roast is cooked in the crockpot on the lowest setting overnight.
Shredded Beef
After the beef cooled for just a bit, I took two forks and shredded the beef. If you choose not to use all of the shredded beef in your soup, you can make BBQ beef sandwiches with the extra. (Equally as delicious!)
Vegetables
The next step is to bring the broth to a low boil and add a variety of fresh vegetables. I used fresh carrots, celery, green beans, potatoes, diced tomatoes, onions, corn, and a few preservative-free kidney beans. If I would have had cabbage, I would have thrown some of that in too.
NOTE: Due to my allergies to onions, garlic, and corn, I removed a portion of the soup before adding these ingredients.
I placed a lid on my stockpot and simmered the soup until the vegetables were tender and poked with a fork. Next, the shredded beef went in. I allowed the soup to simmer a little longer to allow the beef to get completely hot.
Steamy Bowl of Soup
There really isn’t anything quite like a bowl of good Old Fashioned Vegetable Soup to warm one’s soul. This soup is not only delicious and healthy, but it’s also filling. Enjoying a hot, steamy bowl will help you stay toasty warm on a cold day or night.
Old Fashioned Vegetable Soup
A delicious gluten-free and preservative-free vegetable soup recipe.
Ingredients
- Approximately 4 pound chuck or round beef roast
- 2 quarts water
- 1 tablespoon sea salt, or to taste
- 1 tablespoon ground black pepper, or to taste
- 2 large bay leaves
- 3 cups diced carrots
- 3 cups diced celery
- 3 cups fresh green beans, cut
- 3 cups diced potatoes
- 3 cups diced tomatoes
- 3 cups diced cabbage
- 1 cup diced onions
- 1 cup fresh sweet corn
- 1 cup preservative-free kidney beans
- Pinch of garlic
- Pinch of sugar
Instructions
- Place 4-pound chuck or round beef roast, water, salt, pepper, and bay leaves in a crock pot for 8 hours on the lowest setting.
- Separate the roast from the broth and removed the bay leaves. Using a fat separator, strain the broth and remove excess fat and drippings, place the broth in a stockpot.
- Using two forks, shred beef.
- Over medium heat, bring beef broth to a low boil.
- Add vegetables, beans, garlic, and sugar.
- Optional: add more salt and pepper to taste
- Simmer until vegetables are tender when poked with a fork.
- Add shredded beef, and simmer until beef is hot.
- Serve.
- Refrigerate or freeze leftovers.
Here’s to staying, warm, healthy, and happy this winter season.
Enjoy!
Linda
More great soup recipes:
Joy Kipple says
I’m making this today… I’m cheating a little, I’m using frozen vegetables and canned diced tomatoes…
Blessed Beyond Crazy says
Hi Joy!
We hope you enjoy this recipe as much as we do. Don’t worry about taking shortcuts because we know that life gets busy. Enjoy! Linda
Raymond says
I get the large roast, and I’m looking for what to do with it look like this old school method will work best to make my roast tender. Spam the veggies and simmer then ready to go.
Laura says
It seems like when I make my roasts ,Chx soup etc… The broth is not very flavorful and I tend to add bouillon or additional stock. Is there something i’m doing wrong? The roast cooks on low for at least 8 hours. Could I be adding too much water?
By the way, thank you for taking the time to post. The recipe looks delicious, I can’t wait to try it.
Blessed Beyond Crazy says
Hi Laura,
No, I don’t think you are doing anything wrong, however you may try using less water and see how that works. You might also try adding a few more veggies and perhaps additional herbs to help add more flavor to the broth. Sometimes when I cook chicken for a recipe (besides soup) I will save the broth and freeze if for when I want to actually make soup. Same with a roast. Hope this helps you. Please let me know how it works for you.
Thanks for stopping by and dropping us a note.
Linda
Donna buckley says
This recipe sounds delicious! Did you add any liquid to the roast when you put it in the crockpot over night?
Blessed Beyond Crazy says
Hi Donna,
Yes, since I wanted the broth for my soup base I added water to the roast in the crockpot. I used 1/2 gallon of water for mine. The more water you add, the more broth it will yield. I do the same exact thing whenever I make chicken noodle soup. Instead of using a roast, I use chicken and cover it with water and let it cook. I always strain as much grease off of my broth as I can before making my soup. I always, always, always make homemade broth. It’s way better than anything you can buy in the store and it doesn’t contain all the extra preservatives, salt and yeast that are in most purchased brands. So much healthier and flavorful.
Thanks for stopping in! Happy cooking!
Linda
Vicky says
Would you be able to add how much water you used to make this delicious sounding soup recipe? Thanks.
Blessed Beyond Crazy says
Hi Vicky,
Hey, thanks for stopping by! To answer your question, I used just a little over 2 quarts of water to cover the roast. Feel free to adjust the amount of water. If you use a bigger roast I would suggest that you use more water. Tip: the less water you use, the stronger flavor the broth will be and the less broth you will have. If you use too much water you will end up with lots of broth but it will be weaker in flavor.
Per your suggestion, I went back and added the amount of water I used to the post.
Have a great day!
Linda
Seana Turner says
I totally agree. Everyone just needs a “go to” vegetable soup recipe. I have one that isn’t this fancy, but it is still what I make when everyone is coming home or for the holidays. Then I pack it up and ship leftovers home with the college kids and young adults. It just feels like “home”!
Blessed Beyond Crazy says
Hi Seana,
It must be a “Mom thing” because I do the same thing with my children, even thought they are all adults. I love sharing with them and none of them seem to complain whenever I give them leftovers. lol
Thanks for visiting our blog and have a great day!
Linda