My Mom's Old-Fashioned Vegetable Beef Soup
A comforting, hearty vegetable beef soup that evokes the warmth of home-cooked meals and shared family memories.
Ingredients
Main Ingredients
- 2 pounds pot roast Use a pot roast with some marbling for tenderness.
- 2 pieces russet potatoes, chopped Chop evenly to ensure even cooking.
- 1 bag frozen seasoning blend Or just chopped onions.
- 1 bag frozen peas
- 1 bag frozen green beans Use fresh if preferred.
- 1 bag frozen corn
- 4 large carrots, chopped
- 32 oz container beef broth
- 2 cans 10.75 oz tomato soup
- 1 can filled with water
- to taste Salt and pepper Adjust according to taste.
Instructions
Preparation
- Season roast with salt and pepper and place in your slow cooker with half a can of beef broth.
- Cook on LOW for about 10 hours and shred with two forks.
- Let the roast rest slightly before shredding so it falls apart cleanly.
Cooking
- In a very large pot, sauté carrots and seasoning mix in 1 tablespoon of oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, and water.
- Fold the shredded roast gently into the vegetables.
- Bring to a boil, lower the heat, cover, and simmer for about an hour.
- Stir occasionally and taste for salt.
- Add water if the soup feels too thick.
Serving
- Bring the pot to the table and let people serve themselves.
- Set out small dishes of toppings: chopped parsley, grated cheese, and crusty bread.
Notes
Store soup in airtight containers in the fridge for up to four days. Soup can be frozen in meal-size portions.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 5g
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