Vegetable Beef Soup (Print Version)

Ingredients:

01 - 2 lbs pot roast.
02 - 2 russet potatoes, chopped.
03 - 1 bag frozen seasoning blend (onions).
04 - 1 bag frozen peas.
05 - 1 bag frozen green beans.
06 - 1 bag frozen corn.
07 - 4 large carrots, chopped.
08 - 32 oz beef broth.
09 - 2 cans (10.75 oz each) tomato soup.
10 - 1 can water (same can as soup for measurement).
11 - Salt and pepper to taste.

Instructions:

01 - Season pot roast with salt and pepper. Place in slow cooker with half a can of beef broth. Cook on LOW for 10 hours. Shred beef with forks.
02 - In a large pot, sauté carrots and seasoning mix with 1 tablespoon oil until tender.
03 - Add shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, and salt/pepper to the pot.
04 - Bring mixture to a boil. Lower heat, cover, and simmer for about 1 hour, adding water as needed for desired consistency.

Notes:

01 - This soup is a classic, hearty dish perfect for cold days.
02 - Cooking the pot roast slowly ensures tender and flavorful beef.
03 - Frozen vegetables make preparation easy while retaining a rich, fresh taste.