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My Mom's Old-Fashioned Vegetable Beef Soup

This warm and hearty soup features tender roast beef and an array of vegetables, perfect for family-style comfort food any day of the week.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 pounds pot roast Use a fatty roast for more flavor
  • 2 large russet potatoes, chopped
  • 1 bag frozen seasoning blend (or just chopped onions)
  • 1 bag frozen peas Add near the end of simmering for firmer texture
  • 1 bag frozen green beans
  • 1 bag frozen corn
  • 4 large carrots, chopped
  • 32 oz beef broth Use low-sodium for less saltiness
  • 2 cans tomato soup (10.75 oz each) Adds body and flavor to the soup
  • 1 can water To adjust thickness
  • Salt and pepper, to taste Adjust after cooking

Method
 

Preparation
  1. Season the pot roast with salt and pepper. Put it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours.
  2. Shred the roast with two forks when done.
Cooking
  1. In a very large pot, heat 1 tablespoon oil and sauté the carrots and the frozen seasoning blend (or chopped onions) until the carrots are tender.
  2. Add the shredded beef, chopped potatoes, frozen peas, green beans, and corn to the pot.
  3. Pour in the remaining beef broth, both cans of tomato soup, and one can of water. Add salt and pepper to taste.
  4. Bring the soup to a boil, then lower the heat. Cover and simmer for about one hour. Add water as needed while it cooks to get the thickness you like.

Notes

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge and reheat on the stove until hot. Serve hot with crusty bread or crackers.