Description
A warm, hearty mix of beef and vegetables, perfect for filling the kitchen with comfort.
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 and place in the slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until tender, then shred with two forks.
- In a very large pot, heat 1 tablespoon oil and sauté the chopped carrots and seasoning mix until tender.
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, water, and more salt and pepper.
- Bring the soup to a boil, then lower the heat, cover, and simmer for about 1 hour.
- Check the soup as it cooks and add water if it’s too thick. Taste and adjust seasoning before serving.
Notes
Serve hot with fresh cracked black pepper or parsley. Pairs well with crusty bread or a green salad. Improve flavors after a day in the fridge.
- Prep Time: 30 minutes
- Cook Time: 600 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: vegetable beef soup, hearty soup, comfort food, slow cooker soup, family meal