Description
A hearty and comforting vegetable beef soup made with wholesome ingredients, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or just 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
- Season and Slow Cook: Rub the pot roast with salt and pepper, then place it in your slow cooker with half of the beef broth. Cook on LOW for about 10 hours until it’s easily shredable.
- Sauté the Vegetables: In a large pot, heat 1 tablespoon of oil over medium heat. Sauté the chopped carrots and the frozen seasoning mix until tender.
- Combine Ingredients: Add the shredded beef, chopped potatoes, remaining frozen vegetables, the rest of the beef broth, tomato soup, and the can of water. Stir in salt and pepper to taste.
- Bring to a Boil: Increase the heat and bring the mixture to a gentle boil.
- Simmer: Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about an hour. Adjust the consistency by adding water as desired during cooking.
Notes
For added flavor, finish the soup with fresh herbs like parsley or thyme.
- Prep Time: 20 minutes
- Cook Time: 600 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: vegetable beef soup, comfort food, family recipe