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My Mom's Old-Fashioned Vegetable Beef Soup

A warm and hearty soup filled with tender beef and vegetables, perfect for a comforting family meal.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Broth
  • 1 piece pot roast (about 2 pounds) Use a good cut for rich flavor.
  • 1 container beef broth (32 oz) Can use beef bouillon for stronger taste.
Vegetables
  • 2 pieces russet potatoes, chopped Add early for tenderness.
  • 4 pieces large carrots, chopped Sauté until tender.
  • 1 bag frozen seasoning blend (or chopped onions) Add for flavor.
  • 1 bag frozen peas Add towards the end for firm texture.
  • 1 bag frozen green beans
  • 1 bag frozen corn
Condiments and Seasoning
  • 2 cans tomato soup (10.75 oz each) Add for rich flavor.
  • 1 can water Fill using the empty tomato soup can.
  • to taste salt and pepper Adjust according to preference.

Method
 

Cooking the Roast
  1. Season the pot roast with salt and pepper.
  2. Put the roast in the slow cooker with half a can of beef broth.
  3. Cook on LOW for about 10 hours until it is very tender.
  4. Shred the beef with two forks.
Preparing the Soup
  1. In a very large pot, heat 1 tablespoon oil.
  2. Sauté the chopped carrots and seasoning mix until they are soft.
  3. Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, one can of water, and salt and pepper to the pot.
Simmering the Soup
  1. Bring the soup to a boil, then lower the heat.
  2. Cover and simmer for about 1 hour so the potatoes cook through and flavors blend.
  3. Check the soup as it cooks and add water if it gets too thick.
  4. Taste and adjust salt and pepper before serving.

Notes

This soup stores well. Flavors get better after a day in the fridge. Serve with crusty bread or a salad.