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–+ servings

Vegetable Beef Soup

A comforting, hearty bowl of vegetable beef soup loaded with tender pot roast, potatoes, and mixed frozen vegetables, perfect for cold winter evenings.
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Prep Time 30 minutes
Cook Time 10 hours 30 minutes
Total Time 11 hours
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds pot roast
  • 2 pieces russet potatoes, chopped
  • 1 bag frozen seasoning blend (or 1 medium onion, chopped) Can substitute with chopped onion and dried thyme and parsley.
  • 1 bag frozen peas
  • 1 bag frozen green beans
  • 1 bag frozen corn
  • 4 large carrots, chopped
  • 1 32 oz container beef broth Use low-sodium if you want to control salt.
  • 2 10.75 oz cans tomato soup
  • 1 can filled with water Use same can size as soup can.
  • to taste Salt and pepper

Method
 

Preparation
  1. Season the pot roast generously with salt and pepper on all sides.
  2. Place it in a slow cooker and pour in half a can (about 5–6 oz) of beef broth.
  3. Cook on LOW for about 10 hours, or until the meat is easily pulled apart with two forks.
  4. Remove the roast and shred it with two forks, discarding excess fat.
Cooking
  1. In a large heavy pot, heat 1 tablespoon olive oil over medium heat.
  2. Add the chopped carrots and the frozen seasoning blend (or chopped onion).
  3. Sauté, stirring occasionally, until the carrots are softened and the onions are translucent, about 6–8 minutes.
  4. Add the shredded beef to the pot.
  5. Stir in the chopped russet potatoes, frozen peas, green beans, and corn.
  6. Pour in the remaining beef broth, both cans of tomato soup, and the can of water.
  7. Mix everything so the contents are evenly distributed.
  8. Bring the soup to a gentle boil over medium-high heat.
  9. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about one hour.
  10. Check the potatoes after 45 minutes; they should be tender but not falling apart.
  11. Taste and season with additional salt and pepper as needed.
  12. If the soup is thicker than you like, add warm water a half cup at a time until you reach the desired consistency.
  13. Serve hot.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 5g

Notes

Cool the soup to room temperature within two hours, then refrigerate in airtight containers for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove.

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