Old Fashioned Vegetable Beef Soup
A cozy bowl of my mom’s Old Fashioned Vegetable Beef Soup, packed with hearty vegetables and tender slow-cooked beef. This nostalgic and comforting dish is perfect for chilly days and family dinners.
- Prep Time: 20 minutes
- Cook Time: 660 minutes
- Total Time: 680 minutes
- Yield: 6 servings
- Category: Dinners
- Method: Slow Cooker, Stovetop
- Cuisine: American
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
1. Season the pot roast with salt and pepper and place it in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until tender, then shred with two forks.
2. In a very large pot, sauté the chopped carrots and seasoning blend in 1 tablespoon oil until tender.
3. Add the shredded beef, chopped potatoes, remaining vegetables, the rest of the beef broth, tomato soup, water, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour.
5. Add more water if needed as the soup cooks to reach your desired consistency.
6. Serve hot and enjoy!
Notes
This hearty soup is perfect for cold days and can be customized with any vegetables you have on hand.
Slow cooking the roast results in tender meat and rich flavor throughout the soup.
Use low-sodium broth and adjust salt if you’re monitoring sodium intake.
This soup freezes well — perfect for batch cooking and leftovers.
Find it online: https://cookingwithramsay.com/old-fashioned-vegetable-beef-soup/