Description
A hearty and comforting vegetable beef soup that brings warmth and nostalgia, filled with tender beef and vibrant vegetables.
Ingredients
- 2 pounds pot roast
- Salt and pepper to taste
- 1 tablespoon oil
- 2 cups chopped carrots
- 1 bag frozen seasoning blend (or chopped onions)
- 2 cups russett potatoes, chopped
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 cup frozen corn
- 2 cans beef broth
- 2 cans tomato soup
- 1 can filled with water
Instructions
- Season pot roast with salt and pepper.
- Place in slow cooker with half a can of beef broth on LOW for 10 hours, then shred.
- In a large pot, heat oil and sauté carrots and seasoning blend for 5-7 minutes.
- Add shredded beef, potatoes, peas, green beans, corn, remaining beef broth, tomato soup, and water.
- Season to taste, bring to a boil, then simmer for 1 hour.
- Add water for desired consistency and adjust seasoning.
Notes
For thicker soup, consider adding a potato or cream. Feel free to include leftover vegetables.
- Prep Time: 30 minutes
- Cook Time: 610 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American