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Vegetable Beef Soup

This old-fashioned vegetable beef soup is a warm hug in a bowl, perfect for chilly days and family favorites.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

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 ounces beef broth (1 container)
  • 2 cans tomato soup (10.75 oz each)
  • 1 can filled with water
  • Salt and pepper, to taste

Method
 

Preparation
  1. Season the pot roast with salt and pepper and place it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours.
  2. Once done, shred the meat with two forks.
Cooking
  1. In a very large pot, sauté the chopped carrots and frozen seasoning mix in 1 tablespoon of oil until they are tender.
  2. Add the shredded beef, chopped potatoes, frozen peas, frozen green beans, frozen corn, remaining beef broth, tomato soup, water, and additional salt and pepper to the pot.
  3. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for about an hour.
  4. Add water as desired while it cooks.

Notes

Feel free to adjust the vegetables based on what you have or prefer. For deeper flavor, consider adding a splash of Worcestershire sauce or some herbs like thyme or bay leaves while it’s simmering. If you like a thicker soup, let it simmer uncovered for a bit longer to reduce the liquid.