Description
Warm your heart and nourish your soul with My Mom’s Old-Fashioned Vegetable Beef Soup! This timeless recipe combines tender beef with a medley of hearty vegetables, creating a bowlful of comfort that’s perfect for chilly evenings or busy weeknights. With minimal prep and the ability to freeze leftovers, this soup is not only delicious but also convenient for meal prepping.
Ingredients
Scale
- 2 pounds 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
- 2 cans tomato soup (10.75 oz each)
- Salt and pepper, to taste
Instructions
- Season the pot roast with salt and pepper. Place it in a slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until tender enough to shred.
- In a large pot, heat oil over medium heat. Sauté chopped carrots and seasoning blend until tender.
- Add shredded beef, potatoes, remaining frozen vegetables, remaining broth, tomato soup, water, salt, and pepper to the pot. Stir well.
- Bring to a boil over high heat, then reduce heat and cover. Simmer for about an hour.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg