Description
My Mom’s Old-Fashioned Vegetable Beef Soup is a simple, hearty homemade soup that’s perfect for freezing and enjoying anytime.
Ingredients
- 1 pot roast (about 2 pounds)
- 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
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Instructions
- Season roast with salt and pepper and place in slow cooker with half a can of beef broth. Cook on LOW for 10 hours and shred with two forks.
- In a very large pot, sauté carrots and seasoning mix in 1 tablespoon oil until tender.
- Add shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, salt, and pepper.
- Bring to a boil, lower heat, cover, and simmer for about 1 hour. Add water as needed while cooking.
Notes
- This soup can also be cooked entirely in a slow cooker on LOW for 6-8 hours. Shred beef once cooked.
- Freezes well for later meals.
- Prep Time: 10 hours
- Cook Time: 1 hour
- Category: Soup
- Method: Simmer / Slow Cook
- Cuisine: American