Old-Fashioned Vegetable Beef Soup

The Old-Fashioned Vegetable Beef Soup combines slow-cooked beef with hearty vegetables and a rich tomato broth to create a comforting and satisfying dish. Perfect for chilly evenings, it delivers nostalgic flavors in every spoonful, reminiscent of classic home-cooked meals. Tender pot roast, simmered to perfection, becomes the star ingredient in this flavorful medley of potatoes, carrots, peas, and more.

INGREDIENTS

• Pot Roast: 2 lbs, seasoned and slow-cooked for a tender bite.
• Russet Potatoes: 2, chopped for hearty texture.
• Frozen Seasoning Blend: 1 bag (typically onions and peppers) for convenience.
• Frozen Peas: 1 bag, adding sweetness and texture.
• Frozen Green Beans: 1 bag, for added crunch.
• Frozen Corn: 1 bag, for sweetness and body.
• Carrots: 4 large, chopped for earthy sweetness.
• Beef Broth: 32 oz, providing a rich base.
• Tomato Soup: 2 cans (10.75 oz each), for a tangy, flavorful base.
• Water: 1 can (use tomato soup can for measurement).
• Salt & Pepper: To taste, for seasoning.

INSTRUCTIONS

Step 1:

Prepare Beef: 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.

Step 2:

Sauté Veggies: In a large pot, sauté carrots and seasoning mix with 1 tablespoon oil until tender.

Step 3:

Combine Ingredients: Add shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, and salt/pepper to the pot.

Step 4:

Cook Soup: Bring mixture to a boil. Lower heat, cover, and simmer for about 1 hour, adding water as needed for desired consistency.

Serving and Storage Tips

• Serve hot with crusty bread for a complete meal.
• Store leftovers in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding water if it thickens too much.

Helpful Notes

• Use any leftover roast or beef cuts for extra flavor.
• Adjust the vegetable mix based on preference or availability.
• Control the soup’s thickness by adding more or less water as needed.

Tips from Well-Known Chefs

• "Sear the pot roast before slow-cooking for a deeper flavor," suggests Chef Marcus.

Perfect Comfort in a Bowl

This Vegetable Beef Soup captures the flavors of childhood comfort food, perfect for chilly days and nourishing meals.

Why This Vegetable Beef Soup Shines

The combination of slow-cooked beef and hearty vegetables delivers a soup packed with rich, deep flavors that only get better with time.

FAQs

Can I make this soup in advance?

Yes, the flavors deepen as it sits, making it great for meal prep.

Can I freeze the soup?

Absolutely! Portion out and freeze for up to 2 months.

Do I need to thaw frozen vegetables?

No, they can be added directly to the pot.

Can I use fresh vegetables?

Yes, fresh vegetables work well but may require longer cooking times.

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Conclusion

This Old-Fashioned Vegetable Beef Soup is the ultimate comfort food, blending slow-cooked, tender pot roast with a mix of hearty vegetables in a tomato-rich broth. Perfect for cozy nights or when you crave a satisfying meal, this soup is simple yet flavorful. Starting with the slow-cooking of seasoned pot roast for maximum tenderness, the shredded beef is combined with potatoes, carrots, peas, green beans, and corn, all simmered together. The result is a deeply flavorful soup that can be served alone or with a slice of bread for a complete meal.