Description
A hearty and comforting Old-Fashioned Vegetable Beef Soup made with tender slow-cooked pot roast, an assortment of fresh and frozen vegetables, and rich tomato soup for a classic, flavorful meal that serves eight.
Ingredients
Scale
Beef and Broth
- 2 pounds pot roast
- 32 oz beef broth (divided)
Vegetables
- 2 russet potatoes, chopped
- 4 large carrots, chopped
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
Other Ingredients
- 2 cans (10.75 oz each) tomato soup
- Salt and pepper, to taste
- 1 tablespoon oil (for sautéing)
- Water as needed (approximately 1 cup)
Instructions
- Season and Slow Cook Beef: Season the pot roast generously with salt and pepper, then place it in a slow cooker along with half of the beef broth (16 oz). Cook on LOW heat for about 10 hours until the meat is tender and can be easily shredded.
- Shred the Meat: Once the beef is cooked, remove it from the slow cooker and shred it into bite-sized pieces using two forks.
- Sauté Vegetables: In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and frozen seasoning mix (assumed to be green beans, peas, and corn) and sauté until the carrots and vegetables are tender, about 5-7 minutes.
- Add Remaining Ingredients: To the pot with sautéed vegetables, add the shredded beef, chopped potatoes, remaining frozen vegetables, remaining beef broth (16 oz), the two cans of tomato soup, approximately 1 cup of water to adjust consistency, salt, and pepper. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for about one hour, allowing the flavors to meld and the potatoes to become tender.
- Adjust Consistency and Serve: Before serving, check the thickness of the soup. Add additional water as needed to reach your desired consistency. Taste and adjust seasoning with salt and pepper if necessary.
Notes
- Using a slow cooker for the beef results in tender, flavorful meat that enhances the soup’s richness.
- If you prefer fresher vegetables, you can substitute the frozen vegetables with fresh ones, adjusting cooking times accordingly.
- Adding water at the end helps tailor the soup’s thickness to your preference.
- This soup can be made a day ahead; flavors improve after sitting overnight.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
