Description
This old-fashioned vegetable beef soup is a hearty, comforting dish featuring tender shredded beef roast simmered with a medley of vegetables in a flavorful beef and tomato broth. Perfect for a cozy meal, this slow-cooked recipe combines potatoes, carrots, green beans, peas, and corn for a classic, satisfying soup.
Ingredients
Scale
Meat
- 1 pot roast (about 2 pounds)
Vegetables
- 2 russet potatoes, chopped
- 4 large carrots, chopped
- 1 bag frozen seasoning blend (or just chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
Liquids and Broth
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water (approx. 10.75 oz)
Seasonings
- Salt and pepper, to taste
- 1 tablespoon oil (for sautéing)
Instructions
- Season and slow cook the roast: Season the pot roast with salt and pepper, then place it in a slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until the meat is tender enough to shred easily with two forks.
- Sauté carrots and seasoning blend: In a very large pot, heat 1 tablespoon of oil and sauté the chopped carrots along with the frozen seasoning blend or chopped onions until tender, which helps develop deeper flavor in the soup.
- Add remaining ingredients: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, one can of water, salt, and pepper into the pot with the sautéed vegetables.
- Simmer the soup: Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cover the pot and let the soup cook gently for about one hour to meld the flavors and soften the vegetables.
- Adjust liquid as needed: While simmering, add additional water as desired to reach your preferred soup consistency. Stir occasionally and ensure the soup does not dry out.
Notes
- You can substitute the frozen seasoning blend with fresh chopped onions or other aromatic vegetables like celery or garlic.
- For a richer flavor, brown the roast in a skillet before placing it in the slow cooker.
- Adjust salt and pepper according to taste throughout the cooking process.
- Adding fresh herbs such as thyme or bay leaves during simmering can enhance the flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 11 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: vegetable beef soup, slow cooker soup, comfort food, pot roast soup, vegetable beef stew
