Description
A warm and hearty vegetable beef soup that brings families together, inspired by traditional flavors and childhood memories.
Ingredients
Scale
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped into bite-sized pieces
- 1 bag frozen seasoning blend (or just chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, chopped
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Instructions
- Season the pot roast with salt and pepper, then place it in the slow cooker. Add half a can of beef broth and set it to cook on LOW for about 10 hours.
- Once the pot roast is cooked, use two forks to shred it.
- In a very large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and frozen seasoning blend, sautéing until tender.
- Stir in the shredded beef, chopped potatoes, and the remaining frozen vegetables.
- Pour in the remaining beef broth, tomato soup, and a can of water. Season with more salt and pepper, if desired.
- Bring the mixture to a boil. Then, lower the heat to a simmer. Cover and let it simmer for about an hour.
- Add water as needed while it cooks to achieve your desired consistency.
Notes
For added flavor, consider including garlic, thyme, or rosemary. Adjust seasoning before serving for the best taste.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg
Keywords: vegetable beef soup, hearty soup, family recipe, comfort food, slow cooker soup
