Description
A hearty and comforting old-fashioned vegetable beef soup featuring tender slow-cooked pot roast, a variety of garden vegetables, and a rich tomato-infused beef broth. Perfect for warming up on chilly days or serving as a filling family meal.
Ingredients
Scale
Meat and Broth
- 1 pot roast (about 2 pounds)
- 1 (32 oz) container beef broth
- Salt and pepper, to taste
Vegetables
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, chopped
Other Ingredients
- 2 (10.75 oz) cans tomato soup
- 1 can (same can as tomato soup) filled with water
- 1 tablespoon oil (for sautéing)
Instructions
- Prepare and slow cook the beef: Season the pot roast generously with salt and pepper on all sides. Place it in a slow cooker and add half a can of beef broth (approximately 15 oz). Set the slow cooker to LOW and cook for about 10 hours until the meat is tender enough to shred easily. Once done, shred the beef with two forks and set aside.
- Sauté the vegetables: In a very large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend (or chopped onions) and sauté until they become tender, approximately 5-7 minutes.
- Combine ingredients in pot: To the pot with sautéed vegetables, add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining half can of beef broth (about 15 oz), the tomato soup cans, and the water (using the empty tomato soup can to measure). Season with salt and pepper to taste.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 1 hour. Stir occasionally and add additional water as desired during cooking to achieve preferred consistency.
- Final adjustments and serving: After an hour, check the seasoning and texture. Adjust salt, pepper, or add more water if needed. Serve hot and enjoy a classic, rich vegetable beef soup.
Notes
- Using a slow cooker for the pot roast allows the beef to become incredibly tender and flavorful.
- The frozen seasoning blend can be substituted with fresh chopped onions and garlic if preferred.
- You can adjust the vegetable quantities or substitute with your favorite vegetables.
- Adding water progressively helps control the soup’s thickness and flavor concentration.
- This soup tastes even better the next day as the flavors meld over time.
