Vegetable beef soup is a savory, heartwarming dish that’s perfect for chilly winter nights. It’s simple to prepare, packed with nutrients, and the whole family will love it. This recipe is not only comforting but also great for meal prep or a cozy dinner at home.
Table of Contents
Ingredients for Vegetable Beef Soup
Main Ingredients
- 1 pot roast (approximately 2 pounds)
- 2 russet potatoes, diced
- 1 bag frozen seasoning blend (or chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, diced
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can of water
- Salt and pepper, to taste
Optional Ingredients
- Fresh herbs, like thyme or parsley
- Diced tomatoes for added flavor
- Other seasonal vegetables, like zucchini or bell peppers
Instructions for Making Vegetable Beef Soup
Preparing the Pot Roast
Start by seasoning the pot roast generously with salt and pepper. Place it in a slow cooker and pour in half a can of beef broth. Cook on LOW for about 10 hours. When done, shred the meat using two forks, letting the juices soak into the tender shreds.
Sautéing the Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the diced carrots along with the frozen seasoning blend. Sauté until they are tender and fragrant, about 5-7 minutes. The aroma will fill your kitchen, inviting everyone to gather around.
Combining Ingredients and Simmering
Now, it’s time to add the shredded beef into the pot. Toss in the diced potatoes, frozen peas, green beans, corn, the remaining beef broth, and both cans of tomato soup. Pour in the water and season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for about an hour, allowing all the flavors to meld beautifully.
Cooking Vegetable Beef Soup in a Slow Cooker
Steps for Slow Cooker Preparation
If you prefer, this soup can also be prepared in a slow cooker. Simply add all the ingredients at once, cover, and cook on LOW for 6-8 hours. When it’s done, shred the beef and stir it into the soup for that rich, comforting flavor.
Tips for Best Results
For the best results, use quality beef broth and fresh vegetables. You can also adjust the thickness by adding more tomato soup instead of water, giving the soup a robust, satisfying texture.
Freezing and Storing Vegetable Beef Soup
How to Freeze the Soup
To freeze the soup, allow it to cool completely. Then, store it in airtight containers or freeze in 1-cup portions for easy reheating later. This way, you’ll have a delicious meal ready whenever you need it.
Reheating Instructions
To reheat, simply place the frozen soup in a pot over medium heat, stirring occasionally. You can also microwave it in a bowl until heated through, making it a quick and easy option for a busy day.
Variations of Vegetable Beef Soup
Using Leftover Beef
If you have leftover beef from a previous meal, don’t hesitate to use it! It works wonderfully in this soup, adding even more flavor and making the dish come together in no time.
Adjusting Vegetables
Feel free to adjust the vegetables based on what you have on hand or your family’s preferences. Adding seasonal veggies can make this soup even more delightful and healthy.
Tips for the Perfect Vegetable Beef Soup
Adjusting Thickness
If you prefer a thicker soup, try adding an extra can of tomato soup instead of just relying on water. This will enhance the flavor and give it a wonderful, hearty texture.
Seasoning Suggestions
Don’t be afraid to experiment with seasonings! Adding fresh herbs like thyme or parsley can elevate the flavor profile, giving your soup a fresh twist that delights the senses.
FAQs
What goes in beef vegetable soup?
Beef vegetable soup typically includes pot roast, potatoes, carrots, peas, green beans, corn, beef broth, and tomato soup.
How long can you keep vegetable beef soup?
You can keep vegetable beef soup in the refrigerator for up to 3-4 days or freeze it for longer storage.
Why is beef soup healthy?
Beef soup is healthy because it is packed with protein, vitamins from vegetables, and can be low in calories depending on the ingredients used.
How to make vegetable beef soup thicker?
To make vegetable beef soup thicker, add more tomato soup instead of water or use a cornstarch slurry.
Related Recipes to try
- Vegetable Soup
- Roasted Vegetable Soup
- Sausage Potato Soup
- Comforting Potsticker Soup
- Mexican Pinto Bean Soup
Conclusion
This vegetable beef soup is not just a meal; it’s a warm hug in a bowl. It’s perfect for any night when you need something comforting and nourishing. For more delicious ideas, check out our Pinterest page filled with tasty recipes that will inspire your cooking!
Vegetable Beef Soup: Hearty and Comforting Delight
Equipment
- Slow cooker
- large pot
- cooking spoon
Ingredients
- 2 pounds pot roast approximately
- 2 pieces russet potatoes, diced
- 1 bag frozen seasoning blend or chopped onions
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, diced
- 32 oz beef broth 1 container
- 2 cans tomato soup (10.75 oz each)
- 1 can water
- Salt and pepper to taste
Instructions
- Season the pot roast with salt and pepper, place it in a slow cooker with half a can of beef broth, and cook on LOW for about 10 hours before shredding the meat.
- In a large pot, heat oil and sauté the carrots and seasoning mix until tender.
- Add the shredded beef, diced potatoes, remaining vegetables, remaining beef broth, tomato soup, water, and additional salt and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about an hour.
- Adjust the amount of water during cooking as needed.