Description
This comforting old-fashioned vegetable beef soup combines tender shredded beef, hearty potatoes, and a medley of vegetables in a rich tomato broth. Slow-cooked to perfection for maximum flavor, it is the perfect cozy meal for chilly nights or anytime you want a satisfying bowl of homemade soup.
Ingredients
Scale
Beef
- 2 pounds Pot Roast (can substitute with stew meat or leftover beef)
Vegetables
- 2 Russet Potatoes, chopped (Yukon Gold potatoes can be used for a creamier finish)
- 1 bag Frozen Seasoning Blend (or fresh chopped onions and bell peppers)
- 1 bag Frozen Peas (or fresh peas if available)
- 1 bag Frozen Green Beans (or fresh green beans)
- 1 bag Frozen Corn (canned corn can be used as substitute)
- 4 large Carrots, chopped (baby carrots can be used for convenience)
Liquids and Seasonings
- 32 oz Beef Broth (low-sodium recommended for lighter option)
- 2 cans Tomato Soup (10.75 oz each; can replace water with extra soup for thicker consistency)
- 1 can Water (optional, add to adjust soup thickness)
- Salt and Pepper (to taste)
- 1 tablespoon Oil (for sautéing)
Instructions
- Cook the Beef: Season the pot roast generously with salt and pepper. Place it in a slow cooker with half a can of beef broth and cook on LOW for about 10 hours until the meat is tender and easily shredded.
- Sauté the Vegetables: In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend, sautéing until softened, about 5-7 minutes.
- Add Remaining Ingredients: Add the shredded beef to the pot, followed by the chopped potatoes, frozen peas, green beans, and corn. Pour in the remaining beef broth, tomato soup, and water. Season with additional salt and pepper and stir gently to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, stirring occasionally and adjusting with water to reach desired thickness.
- Cool and Store: Allow the soup to cool slightly before transferring it into airtight containers. Freeze for later use or reheat before serving to enjoy a warm, hearty meal.
Notes
- Use Yukon Gold potatoes for a creamier texture.
- Fresh vegetables can be substituted for frozen versions when available.
- Adjust salt and pepper throughout cooking to taste.
- For a thicker soup, replace some or all of the water with additional tomato soup.
- This soup freezes well and makes great meal prep for busy days.
