Description
My Mom’s Old-Fashioned Vegetable Beef Soup is a nostalgic dish that warms the heart and delights the palate. This comforting soup combines tender pot roast with a medley of hearty vegetables, making it perfect for family dinners or meal prep on busy days. With its rich flavor and easy preparation, this recipe is a must-have in your collection. Whether enjoyed on chilly evenings or as a satisfying lunch, this soup offers both nourishment and comfort. Plus, it’s freezer-friendly, allowing you to savor homemade goodness whenever you crave it!
Ingredients
Scale
- 2 pounds pot roast
- 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 (10.75 oz each) tomato soup
- Salt and pepper to taste
Instructions
- Season the pot roast generously with salt and pepper. Place it in a slow cooker with half a can of beef broth and cook on LOW for about 10 hours until tender. Shred the meat using two forks.
- In a large pot, heat oil over medium heat and sauté chopped carrots and frozen seasoning blend until tender.
- Add shredded beef to the pot along with chopped potatoes, remaining vegetables (peas, green beans, corn), remaining beef broth, tomato soup, salt, and pepper.
- Bring to a boil over medium-high heat, then lower heat, cover, and simmer for about one hour, stirring occasionally.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg