Old-Fashioned Vegetable Beef Soup
This hearty old-fashioned vegetable beef soup is packed with tender shredded beef, potatoes, carrots, and mixed vegetables simmered in a rich tomato beef broth. A comforting slow-cooked family favorite perfect for chilly evenings.
Equipment
- slow cooker
- large soup pot
- cutting board
- chef knife
- wooden spoon
Ingredients
- 1 pot roast (about 2 pounds)
- 2 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
- 2 cans tomato soup (10.75 oz each)
- 1 can water
- salt and pepper, to taste
Instructions
- Season the pot roast with salt and pepper and place it in the slow cooker with half a can of beef broth.
- Cook the roast on LOW for about 10 hours until tender, then shred the beef using two forks.
- In a very large pot, sauté the chopped carrots and frozen seasoning blend in 1 tablespoon oil until tender.
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, water, salt, and pepper to the pot.
- Bring the soup to a boil, then reduce the heat, cover, and simmer for about 1 hour until the vegetables are tender.
- Add extra water as desired while the soup cooks to adjust the consistency before serving.
Notes
You can swap the frozen seasoning blend with chopped onions, celery, and bell peppers. Add extra broth or water for a thinner soup consistency. This soup tastes even better the next day and freezes well for meal prep.