Old-Fashioned Vegetable Beef Soup
A comforting blend of beef and vegetables simmered to perfection, bringing warmth and love to the dinner table.
Ingredients
Beef and Broth
- 1 piece pot roast (about 2 pounds) Use a cut suitable for slow cooking.
- 1 container 32 oz beef broth
Vegetables
- 2 pieces russet potatoes, chopped Peel and dice before adding.
- 1 bag frozen seasoning blend Alternatively, use freshly chopped onions.
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 pieces large carrots, chopped Fresh carrots work best.
Sauce
- 2 cans 10.75 oz tomato soup
- 1 can water Use a tomato soup can to measure.
- Salt and pepper to taste
Instructions
Preparation
- Season the 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, then shred the beef with two forks.
Cooking
- In a very large pot, sauté the carrots and the seasoning mix in 1 tablespoon of oil until they are tender.
- Add the shredded beef, chopped potatoes, remaining veggies, the rest of the beef broth, tomato soup, and water. Mix well and season with salt and pepper.
- Bring the mixture to a boil, then lower the heat, cover, and simmer for about an hour. Add water as needed while it cooks.
Notes
This hearty soup pairs wonderfully with crusty bread or crackers. Garnish with fresh herbs like parsley for extra flavor.