Description
A hearty and comforting old-fashioned vegetable beef soup made with tender slow-cooked pot roast, a medley of fresh and frozen vegetables, and rich tomato and beef broth. Perfect for a cozy meal that combines classic flavors and nourishing ingredients.
Ingredients
Scale
Beef and Broth
- 1 pot roast (about 2 pounds)
- 1 (32 oz) container beef broth
- Salt and pepper, to taste
Vegetables
- 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
Other Ingredients
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water (equal to one can size, approximately 10.75 oz)
- 1 tablespoon oil
Instructions
- Season and slow cook the pot roast: Season the pot roast generously with salt and pepper. Place it in your slow cooker with half a can of beef broth (about 5.4 oz) to add moisture. Cook it on LOW for approximately 10 hours until the beef is tender and can be shredded easily with two forks.
- Sauté the carrots and seasoning mix: In a very large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend or chopped onions. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5 to 7 minutes.
- Add the beef and vegetables to the pot: Shred the slow-cooked pot roast with two forks and add it to the large pot with the sautéed vegetables. Add the chopped potatoes, frozen peas, frozen green beans, frozen corn, the remaining beef broth (about 26 oz), the two cans of tomato soup, the water measured by one can, and salt and pepper to taste. Stir everything to combine well.
- Simmer the soup: Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 1 hour, allowing the flavors to meld and the potatoes and vegetables to cook fully.
- Adjust consistency: Throughout the simmering process, add additional water as desired to reach your preferred soup consistency. Stir occasionally and taste to adjust seasoning before serving.
Notes
- Using a slow cooker to cook the pot roast makes the beef incredibly tender and flavorful.
- You can substitute fresh vegetables if preferred, just adjust cooking times accordingly.
- This soup tastes even better the next day as the flavors continue to develop.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Feel free to add herbs like thyme or bay leaves during simmering for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 11 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: vegetable beef soup, slow cooker soup, pot roast soup, hearty beef soup, old fashioned soup, comfort food
