Vegetable Beef Soup
A comforting and hearty vegetable beef soup that's perfect for chilly days, packed with tender beef and vibrant vegetables, bringing back nostalgic family memories.
Ingredients
Main Ingredients
- 2 pounds pot roast About 2 pounds
- 2 pieces russet potatoes, chopped
- 1 bag frozen seasoning blend (or just chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 pieces large carrots, chopped
- 32 oz beef broth 1 (32 oz) container
- 2 cans tomato soup 2 (10.75 oz) cans
- 1 can water Filled with water
- Salt and pepper, to taste
Instructions
Preparation
- Season the pot roast with salt and pepper, and place it in your slow cooker along with half a can of beef broth. Cook on LOW for about 10 hours. Once done, shred the beef with two forks.
- In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots and frozen seasoning mix until tender.
- Add the shredded beef, chopped potatoes, remaining frozen veggies, remaining beef broth, tomato soup, can of water, and additional salt and pepper to taste.
- Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about an hour. Feel free to add more water as desired while it cooks to reach your preferred consistency.
Notes
Serve hot with crusty bread or warm dinner rolls, and consider garnishing with fresh herbs like parsley or thyme. This soup stores well in an airtight container in the fridge for up to 4 days and can be frozen for up to 3 months.