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–+ servings

Vegetable Beef Soup

A comforting, timeless recipe for hearty vegetable beef soup, perfect for cozy family dinners. This recipe yields enough to enjoy now and freeze for later!
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Prep Time: 10 hours
Cook Time: 1 hour
Total Time: 11 hours
Servings: 6

Ingredients

  • 1 32 oz container beef broth
  • 2 russet potatoes diced
  • 1 2-pound pot roast
  • 1 bag frozen corn
  • 1 bag frozen green beans
  • 1 bag frozen peas
  • 4 large carrots cut into chunks
  • 2 10.75 oz cans tomato soup
  • 1 can of water use the tomato soup can as a measure
  • 1 bag frozen seasoning blend or diced onions
  • Salt and pepper to taste

Instructions

  • Generously season the pot roast with salt and pepper, then place it in a slow cooker. Pour in half a can of beef broth, cover, and cook on LOW for about 10 hours. Once tender, shred the roast using two forks.
  • Heat 1 tablespoon of oil in a large stockpot. Sauté the carrots and frozen seasoning blend until softened and aromatic.
  • Add the shredded beef, diced potatoes, remaining vegetables, beef broth, tomato soup, water, salt, and pepper to the pot.
  • Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, stirring occasionally. Adjust the thickness of the soup by adding water as needed during cooking.

Notes

For an alternative cooking method, combine all the ingredients in a slow cooker and cook on LOW for 6-8 hours. Shred the beef before serving.