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Vegetable Beef Soup

A hearty and comforting soup featuring tender beef, fresh vegetables, and rich flavors, perfect for a cozy dinner.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
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 large carrots, chopped
  • 1 32 oz container beef broth
  • 2 cans 10.75 oz tomato soup
  • 1 can filled with water
  • to taste Salt and pepper

Method
 

Preparation
  1. Season the pot roast with salt and pepper. Place it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours, then shred it with two forks.
  2. In a very large pot, sauté the chopped carrots and the seasoning mix in 1 tablespoon of oil until tender.
Cooking
  1. Add the shredded beef, chopped potatoes, frozen veggies, remaining beef broth, tomato soup, water, seasoning, salt, and pepper.
  2. Bring everything to a boil! Then lower the heat, cover the pot, and let it simmer for about an hour. Add more water if needed as it cooks.

Notes

Serve hot, topped with freshly chopped parsley. Pair with crispy French bread. This soup keeps well in the fridge for up to 4 days and in the freezer for up to 3 months in airtight containers. To reheat, gently warm on the stove, adding extra broth if necessary.