Best Ever Easy Vegetable Beef Soup: Classic Old Fashioned Homemade Recipe

Ingredients

• 1 pot roast (about 2 pounds)
• 2 russet potatoes, chopped
• 1 bag frozen seasoning blend (or simply use chopped onions)
• 1 bag frozen peas
• 1 bag frozen green beans
• 1 bag frozen corn
• 4 large carrots, chopped
• 1 (32 oz) container beef broth
• 2 (10.75 oz) cans tomato soup
• 1 can filled with water
• Salt and pepper, to taste

Instructions

1. Cook and shred the roast: Sprinkle the pot roast generously with salt and pepper. Place it inside your slow cooker and pour in half of the beef broth. Cover and cook on LOW for about 10 hours, or until the meat is tender enough to pull apart easily. Shred the cooked roast with two forks.
2. Start the vegetable base: Add 1 tablespoon of oil to a very large pot and warm it over medium heat. Put in the chopped carrots and frozen seasoning blend. Sauté until the carrots and onions have softened.
3. Build the soup: Transfer the shredded beef to the pot. Add the chopped potatoes, frozen peas, green beans, corn, and the rest of the beef broth. Pour in the tomato soup and one can of water, then season with salt and pepper according to taste.
4. Let everything simmer: Bring the soup to a full boil, then turn the heat down. Cover the pot and allow the soup to simmer gently for approximately 1 hour, giving the vegetables plenty of time to become tender and the flavors to blend.
5. Adjust as needed: Check the soup occasionally while it cooks. Add more water whenever necessary to achieve the consistency you prefer.

Notes

This recipe can easily be prepared entirely in the slow cooker as well. Simply place all of the ingredients into the slow cooker and cook on LOW for 6–8 hours. Once the beef is fully cooked and tender, shred it before serving.

Nutrition Information