Description
A comforting and hearty vegetable beef soup packed with tender beef and vibrant vegetables, perfect for chilly evenings.
Ingredients
- 1 pot roast (about 2 pounds)
- 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
- 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.
- Place the seasoned roast in your slow cooker with half a can of beef broth.
- Cook on LOW for about 10 hours, then shred the meat using two forks.
- Heat 1 tablespoon of oil in a very large pot and sauté the carrots and seasoning blend until tender.
- Stir in the shredded beef, chopped potatoes, frozen veggies, remaining beef broth, tomato soup, and the can of water.
- Add salt and pepper to taste.
- Bring the mixture to a boil, then lower the heat.
- Cover and let it simmer for about an hour, stirring occasionally. Add more water if needed during the cooking process.
Notes
Serve hot, garnished with fresh parsley. Pair with crusty bread or a side salad.
- Prep Time: 20 minutes
- Cook Time: 600 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American