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A simple, homemade vegetable beef soup featuring tender pot roast, hearty vegetables, beef broth, and tomato soup, perfect for a comforting family meal.

Ingredients

Scale
  • 1 pot roast (about 2 pounds)
  • 2 russet potatoes, chopped
  • 1 bag frozen seasoning blend (or substitute with a small chopped onion and minced garlic)
  • 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 (use an empty soup can to measure)
  • 1 tablespoon oil (for sautéing)
  • Salt and pepper, to taste

Instructions

  1. Season the pot roast generously with salt and pepper and place it in the slow cooker with half a can of beef broth; cook on LOW about 10 hours until tender.
  2. Remove the pot roast and shred it with two forks.
  3. In a very large pot, heat 1 tablespoon oil and sauté the chopped carrots and frozen seasoning blend until tender.
  4. Add the shredded beef, chopped potatoes, frozen peas, frozen green beans, frozen corn, the remaining beef broth, the tomato soup cans, one can of water, and salt and pepper; stir to combine.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer gently about 1 hour, stirring occasionally.
  6. Add more water during cooking if you want a lighter broth or more soup volume.
  7. Alternatively, for a fully hands-off method: toss all ingredients into the slow cooker and cook on LOW for 6–8 hours; when the beef is tender, shred it and stir it back into the soup.

Notes

You can skip the stovetop if you want! Just throw all the ingredients straight into your slow cooker and cook on LOW for 6-8 hours. When the beef is tender, shred it, then add it back to the pot for the last part of cooking., Use frozen vegetables for convenience and good texture., For a richer soup, swap water for an extra can of tomato soup., Add barley or small pasta like ditalini in the last 20–30 minutes to make the soup more filling., For extra flavor depth, add Worcestershire sauce or a bay leaf while simmering., A lighter, meatless version can be made by replacing beef with mushrooms and using vegetable broth, adding extra beans or peas for protein., Store leftovers in airtight containers or freezer bags; freeze up to 2–3 months., Reheat on stove or microwave.

Nutrition

Find it online: https://margorecipes.com/my-moms-old-fashioned-vegetable-beef-soup-smile-sandwich/