Moms Old Fashioned Vegetable Beef Soup
Slow cooked chuck roast shredded into a tomato beef broth with potatoes, carrots, corn, peas, and green beans.
Equipment
- Slow cooker
- Stockpot
- Forks
Ingredients
Main Ingredients
- 2 lb chuck roast cut into 3 or 4 large chunks
- 32 oz low sodium beef broth 1 carton, divided
- 2 russet potatoes (about 1 lb) peeled and diced
- 2 cup frozen seasoning blend onion, celery, and bell pepper
- 2 cup frozen peas
- 2 cup frozen green beans
- 2 cup frozen corn
- 4 large carrots chopped
- 2 cans (10.75 oz each) condensed tomato soup
- 1 ¼ cup water one soup can
- 1 tbsp oil for sauteing
- ¼ tsp salt and black pepper to taste
Instructions
Cooking
- Slow cook the roast. Season the chunks, add them to the slow cooker with 1 cup broth, and cook on LOW 7 to 8 hours.
- Shred. Pull the beef apart with forks and keep the juices.
- Saute. Cook the carrots and seasoning blend in the oil in a stockpot 8 to 10 minutes.
- Combine. Add the beef and juices, potatoes, remaining broth, tomato soup, and water, then bring to a boil.
- Simmer. Cover and simmer 45 minutes, add the peas, beans, and corn, and cook 15 minutes more until the potatoes are tender.
Notes
Substitutions: Use leftover pot roast to save time, fresh vegetables for the frozen ones, and Yukon gold potatoes if you prefer them.
Tips: Cut the roast into chunks and fill the slow cooker only half to two thirds full. Taste before salting since condensed soup is salty.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F.