Vegetable Beef Soup: Hearty and Comforting Delight
This vegetable beef soup is a hearty and comforting delight, perfect for warming up on a chilly day.
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.
Notes
This soup can also be prepared in a slow cooker by adding all ingredients at once and cooking on LOW for 6-8 hours. Shred the beef after cooking. Allow the soup to cool completely before freezing in airtight containers. Adjust the thickness by adding more tomato soup instead of water.