Old-Fashioned Vegetable Beef Soup
A hearty, comforting soup featuring tender beef, potatoes, and a medley of vegetables, perfect for chilly nights and easy reheating.
Ingredients
Main Ingredients
- 1 pot roast pot roast (about 2 pounds) A chuck or blade roast provides the best flavor and texture.
- 2 pieces russet potatoes, chopped Even-sized chunks to ensure uniform cooking.
- 1 bag frozen seasoning blend (or just chopped onions) For quick preparation.
- 1 bag frozen peas Add toward the end for better texture.
- 1 bag frozen green beans Add during cooking for flavor.
- 1 bag frozen corn Adds sweetness.
- 4 large carrots, chopped Provides additional sweetness and earthiness.
- 1 32 oz container beef broth Use low-sodium for better control of salt.
- 2 10.75 oz cans tomato soup For sweetness and body.
- 1 can filled with water To maintain consistency.
- Salt and pepper, to taste Essential for seasoning.
Instructions
Preparation
- Season the pot roast generously with salt and pepper on all sides.
- Place the roast in your slow cooker and pour in half a can of beef broth.
- Cook on LOW for about 10 hours until the meat is fall-apart tender.
Shredding the Meat
- Remove the roast from the slow cooker and shred with two forks.
- Mix some cooking juices back into the shredded beef for flavor.
Cooking the Vegetables
- Heat a very large pot over medium heat with 1 tablespoon of oil.
- Sauté the chopped carrots and frozen seasoning blend until softened.
Combining Ingredients
- Add the shredded beef to the pot with sautéed vegetables.
- Stir in chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, and water.
- Season with salt and pepper and bring to a gentle boil.
Simmering
- Lower the heat, cover, and simmer for about an hour.
- Check the potatoes for tenderness and add water if necessary.
Notes
Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight for the best texture.