Mom's Old Fashioned Vegetable Soup

Mary Kay Nugent


As with alot of hand me down recipes, things are not always measured exactly.I know ox tails might sound like a strange meat to use, but it is the ONLY meat I will use in my give it the sweetest flavor that no other meat can!! The texture when it is cooked is that of a chuck roast, so it will not be foreign to your family (just don't tell them what part of the cow they are daughter has been hounding me to give her my mom's vegetable soup recipe so, having said that, here is by far the best vegetable soup I have ever eaten!


★★★★★ 1 vote

Slow Cooker Crock Pot


  • 2 lb
    ox tails
  • 1 pkg
    onion soup mix
  • ·
    water to cover
  • 1 (28oz) can(s)
    tomato sauce
  • 1 (15oz) can(s)
    diced tomatoes
  • 1 pkg
    frozen vegetable soup mix
  • ·
    i also add 1 extra potato (diced), a handful of frozen corn, frozen lima beans and frozen okra
  • 1
    palm full of dried parsley
  • 1 large
    onion , diced
  • ·
    salt and pepper to taste
  • 1 box
    chicken broth (do not add all at once, see directions)
  • 2-3
    bay leaves, dried
  • 1/2-1 c
    pearl barley, uncooked

How to Make Mom's Old Fashioned Vegetable Soup


  1. In a large crock pot place the ox tails with the onion soup mix and add enough water just to cover the ox tails and cook on low overnight or until the meat is falling off the bones. I do this the night before I want to have the soup. When done, remove all of the bones and skim off some (not all) of the fat and retain all of the juice. Keep your meat and juice and some of the fat in the crock pot.
  2. Add the remaining ingredients except the barley.Take the empty diced tomato can and fill about 3/4 of the way with chicken broth and add that to the pot. Turn crock pot on high until it starts cooking then turn it down on low and let it simmer stirring occasionally for about 4-6 hours until veggies are tender.I dare you not to taste it during this process, your house should be smelling pretty good by now.
  3. About an hour before you want to serve it ad the barley and continue cooking until the barley is done. I use the chicken broth to thin it down if it gets to thick from the barley. ENJOY
  4. NOTE: Add what ever veggies you choose this is just the way I do it. Also if you like thyme, I sometimes add that as with it and adjust the flavors to your makes alot and it does freeze well. Hope you like it as much as my family has for many years!

Printable Recipe Card

About Mom's Old Fashioned Vegetable Soup

Course/Dish: Beef Soups Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids Healthy Heirloom

Show 4 Comments & Reviews

Pecan Desserts That Aren’t Pie

Pecan Desserts That Aren’t Pie

How can you make dessert better? Add pecans! Being from the South, pecans have always been a favorite of mine. We all know they’re essential for pecan pie, but they are tasty in other desserts too. When the weather is warmer, I love to end the day with a bowl of ice cream. Family Favorites’ […]

10 Savory & Sweet Cheese Ball Recipes

10 Savory & Sweet Cheese Ball Recipes

Cheese balls are back! This classic appetizer from the 1960s and ’70s has made a resurgence in the past few years. And, we’re here for it! Made with a few ingredients, they make a tasty party appetizer or can easily be whipped-up when looking for a snack. Typically, cream cheese is the base of a […]

11 Cookies That Scream Spring

11 Cookies That Scream Spring

If you’re looking for a quick and easy dessert or just want a little something sweet, cookies are a go-to. A batch can be made in no time, and they’re always a hit. Ingredients can be customized based on what time of the year you’re baking. Come spring, we like to brighten up the flavors […]