Vegetable Beef Soup Recipe
This hearty Old-Fashioned Vegetable Beef Soup combines tender beef and vibrant vegetables for a comforting meal perfect for chilly days.
Ingredients
- 1 each Pot Roast (about 2 pounds)
- 2 each Russet Potatoes, chopped
- 1 bag Frozen Seasoning Blend or chopped onions
- 1 bag Frozen Peas
- 1 bag Frozen Green Beans
- 1 bag Frozen Corn
- 4 each Carrots, chopped
- 1 container Beef Broth (32 oz)
- 2 cans Tomato Soup (10.75 oz each)
- 1 can Water, filled
- to taste Salt and Pepper
Instructions
- Season the pot roast with salt and pepper. Place it in your slow cooker with half a can of beef broth. Cook it on LOW for about 10 hours until it shreds easily with two forks.
- In a very large pot, add 1 tablespoon of oil. Sauté the chopped carrots and the frozen seasoning blend until tender, about 5-7 minutes.
- Once the vegetables are ready, add the shredded beef along with the chopped potatoes, remaining frozen vegetables, remaining beef broth, tomato soup, and the can of water. Season with salt and pepper to taste.
- Bring the mixture to a boil. Lower the heat, cover the pot, and allow it to simmer for about one hour. Stir occasionally and add more water if the soup becomes too thick.
- You can also prepare this soup in a slow cooker. Just add all the ingredients and cook on LOW for 6-8 hours. Shred the beef once cooked.
Notes
- Store leftovers in an airtight container in the fridge for up to three days.
- You can also freeze it in portions for later.
- This soup pairs perfectly with crusty bread or a simple green salad.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 5gSugar: 4g
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