Description
A comforting and hearty old-fashioned vegetable beef soup made with tender pot roast, a medley of fresh and frozen vegetables, and rich tomato and beef broth, simmered to perfection in a slow cooker and stovetop combination for deep, satisfying flavors.
Ingredients
Meat
- 1 pot roast (about 2 pounds)
Vegetables
- 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
Liquids
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water (can from tomato soup can)
Seasonings
- Salt and pepper, to taste
- 1 tablespoon oil (for sautéing)
Instructions
- Season and slow cook the roast: Season the pot roast generously with salt and pepper, then place it in your slow cooker. Add half a can of beef broth to provide moisture. Cook on LOW for about 10 hours, until the meat is tender and easily shred with two forks.
- Sauté carrots and seasoning blend: In a very large pot on the stovetop, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend (or chopped onions), sautéing until the vegetables are tender and aromatic.
- Add remaining ingredients: To the sautéed vegetables, add the shredded beef from the slow cooker, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, and water. Season with salt and pepper to taste, stirring everything to combine well.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer gently for about one hour, letting all flavors meld and the potatoes soften.
- Adjust liquid as needed: During the simmering process, add additional water if desired to achieve preferred soup consistency.
Notes
- This recipe benefits from slow cooking the beef first to develop tenderness and flavor.
- The use of frozen vegetables simplifies preparation and ensures a variety of veggies year-round.
- Adjust salt and pepper to your taste preferences, especially considering the saltiness of tomato soup and beef broth.
- If preferred, fresh seasoning vegetables like onions, celery, and garlic can be used instead of frozen seasoning blend for a fresher flavor.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
