Description
My Mom’s Old-Fashioned Vegetable Beef Soup is a heartwarming dish that brings comfort to chilly nights. This cozy soup combines tender, slow-cooked beef with a vibrant mix of vegetables, making it not only delicious but also a nutritious meal that the whole family will love. Perfect for gatherings or just a quiet dinner at home, this recipe is easy enough for busy weeknights and versatile enough to accommodate whatever vegetables you have on hand. Plus, it freezes beautifully, ensuring you always have a warm bowl of goodness ready to go.
Ingredients
Scale
- 2 lbs 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
- 21.5 oz tomato soup (2 cans)
- Salt and pepper to taste
Instructions
- Season the pot roast with salt and pepper. Place it in a slow cooker with half of the beef broth and cook on LOW for about 10 hours until fork-tender. Shred the beef when done.
- In a large pot, heat oil over medium heat and sauté carrots and frozen seasoning blend until tender (about 5-7 minutes).
- Add shredded beef along with remaining vegetables: potatoes, peas, green beans, corn. Pour in the rest of the beef broth and both cans of tomato soup; fill one can with water and add to the pot. Season as desired.
- Bring to a boil then reduce heat to simmer for about an hour, stirring occasionally.
- Adjust consistency with water if needed and taste before serving.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 880mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg