Description
My Mom’s Old-Fashioned Vegetable Beef Soup is a heartwarming dish that brings comfort to chilly evenings and family gatherings. This classic recipe features tender pot roast simmered with a vibrant array of vegetables, resulting in a rich and flavorful soup that’s perfect for any occasion. It’s not only simple to make but also freezes beautifully, allowing you to enjoy hearty meals throughout the week. With wholesome ingredients and easy preparation steps, this soup will undoubtedly become a beloved staple in your home.
Ingredients
Scale
- 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
- 32 oz beef broth
- 21.5 oz tomato soup (2 cans)
- Salt and pepper to taste
Instructions
- Season the pot roast with salt and pepper, place in a slow cooker with half of the beef broth, and cook on LOW for about 10 hours until tender.
- Shred the cooked beef using two forks.
- In a large pot, heat oil over medium heat. Sauté the carrots and seasoning mix until tender.
- Add shredded beef, chopped potatoes, frozen veggies, remaining broth, tomato soup, water, salt, and pepper to the pot.
- Bring to a boil, reduce heat, cover, and simmer for about an hour while stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 7g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg