Vegetable Beef Soup
A heartwarming and hearty vegetable beef soup filled with tender beef and colorful vegetables, perfect for chilly days and family dinners.
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 large carrots, chopped
- 32 ounces beef broth 1 container
- 2 cans tomato soup 10.75 oz each
- 1 can water Filled with water
- to taste Salt and pepper
Instructions
Preparation
- Season the roast with salt and pepper. Place it in your slow cooker with half a can of beef broth.
- Cook the roast on LOW for about 10 hours, until it's tender. Shred the beef with two forks when it's done.
Cooking
- In a very large pot, heat 1 tablespoon of oil and sauté the carrots and seasoning mix until they are tender.
- Add the shredded beef, chopped potatoes, remaining veggies, remaining beef broth, tomato soup, the can of water, and season with salt and pepper.
- Bring the mixture to a boil. Then, lower the heat, cover, and simmer for about an hour.
- Add water as needed while it cooks to reach your desired consistency.
Notes
Serve the soup hot in bowls. It pairs well with warm bread or fresh salad. Store in airtight containers in the refrigerator for up to 3 days, or freeze for 3 months. Consider adding garlic or herbs for extra flavor.