Description
Warm, comforting, and loaded with tender beef and hearty vegetables, this Old-Fashioned Vegetable Beef Soup brings back nostalgic flavors from the family kitchen. Perfect for chilly days or make-ahead meals, this soup is as simple as it is satisfying.
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
1. Season roast with salt and pepper.
2. Cook in a slow cooker on LOW with half a can of beef broth for 10 hours, then shred.
3. In a large pot, sauté carrots and seasoning mix in 1 tablespoon oil until soft.
4. Add shredded beef, chopped potatoes, remaining vegetables, remaining beef broth, tomato soup, water, salt, and pepper.
5. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, adding water if needed during cooking.
Notes
Soup can be made entirely in a slow cooker by combining all ingredients and cooking on LOW for 6–8 hours. Shred beef before serving.
Cool completely before freezing in airtight containers.
For a thicker soup, replace the water with an extra can of tomato soup.
- Prep Time: 15 minutes
- Cook Time: 10 hours (slow cooker) or 1 hour (stovetop)
- Category: Soup Recipes
- Method: Slow cooker or stovetop
- Cuisine: American comfort food
Nutrition
- Serving Size: 2 cups
- Calories: 240
- Sugar: 12g
- Sodium: 1205mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 14mg