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.