Old-Fashioned Vegetable Beef Soup
A hearty, comforting soup made with tender pot roast, wholesome vegetables, and a rich tomato and beef broth. Perfect for chilly days.
Servings: 8 servings
Calories: 310kcal
Ingredients
- 2 pounds pot roast, salt and pepper to taste
- 4 large carrots, peeled and chopped
- 1 bag frozen mixed vegetables (onions, celery, green peppers)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 2 large russet potatoes, peeled and chopped
- 32 fluid oz beef broth
- 2 cans (10.75 oz each) tomato soup
- 1 can (10.75 oz) water (to fill the can with liquid)
- 1 tablespoon vegetable oil
Instructions
- Season pot roast with salt and pepper. Place in a slow cooker with 5.4 fluid oz beef broth. Cook on LOW for 10 hours.
- Heat oil in a pot over medium heat. Sauté carrots and frozen mixed vegetables for 7-10 minutes until soft.
- Shred the cooked pot roast and add to the pot with sautéed vegetables. Add potatoes, peas, green beans, corn, remaining 32 fluid oz beef broth, 2 cans of tomato soup, and water from the empty can. Season with salt and pepper.
- Bring the soup to a boil, then simmer on medium-low for 1 hour until all vegetables are tender.
Notes
Frozen vegetables can be substituted with fresh if desired.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months.
For a richer broth, use additional beef bones or add 1-2 bay leaves during simmering.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months.
For a richer broth, use additional beef bones or add 1-2 bay leaves during simmering.