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Vegetable Beef Soup

A warm and comforting vegetable beef soup that's perfect for family gatherings and chilly evenings, combining tender pot roast with vibrant vegetables and a savory broth.
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Prep Time 20 minutes
Cook Time 11 hours
Total Time 11 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds pot roast About 2 pounds
  • 2 pieces 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
  • 32 oz beef broth 1 container
  • 2 cans tomato soup 10.75 oz each
  • 1 can water Filled can
  • Salt and pepper To taste

Method
 

Preparation
  1. Season the roast with salt and pepper and place it in your slow cooker with half the can of beef broth. Cook on LOW for about 10 hours and then shred using two forks.
  2. In a very large pot, sauté the carrots and seasoning mix in 1 tablespoon of oil until tender.
  3. Add the shredded beef to the pot along with potatoes, remaining vegetables, remaining beef broth, tomato soup, and the can of water. Season with salt and pepper to taste.
  4. Bring everything to a boil, then lower the heat, cover, and let it simmer for about an hour. Stir occasionally and add water as desired to reach your preferred consistency.

Notes

This soup is best served with crusty bread for dipping or paired with a simple green salad. Freshly chopped herbs like parsley can brighten the rich flavors.