Description

This comforting Old-Fashioned Vegetable Beef Soup is perfect for cozy nights. Tender slow-cooked pot roast is combined with hearty vegetables like potatoes, carrots, peas, green beans, and corn, all simmered together in a rich beef broth and tomato soup base. The result is a flavorful, wholesome soup that warms you from the inside out and is easy to prepare ahead for convenient meals.

Ingredients

Scale

Beef and Broth

2 pounds Pot Roast (can substitute with stew meat or leftover beef)
32 oz Beef Broth (preferably low-sodium)

Vegetables

2 Russet Potatoes, chopped (Yukon Gold potatoes can be used for a creamier finish)
4 large Carrots, chopped (baby carrots can be used for convenience)
1 bag Frozen Seasoning Blend (alternatively fresh chopped onions or a mix of bell peppers)
1 bag Frozen Peas (fresh peas can be used if available)
1 bag Frozen Green Beans (fresh green beans can be substituted)
1 bag Frozen Corn (canned corn can replace frozen if necessary)

Soup Base and Seasonings

2 cans Tomato Soup (10.75 oz each; for thicker soup, replace one can of water with another can of tomato soup)
1 can Water (add as desired for thinner soup)
Salt and Pepper (to taste, adjusted throughout cooking)
1 tablespoon oil (for sautéing)

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Instructions

Prepare the Pot Roast: Season the pot roast generously with salt and pepper. Place it in a slow cooker with half the beef broth and cook on LOW for about 10 hours until the beef is tender and can be easily shredded.
Sauté Vegetables: In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and frozen seasoning blend, sautéing them for about 5-7 minutes until they soften.
Add Beef and Vegetables: Shred the cooked pot roast and add it to the pot with the sautéed vegetables. Then add chopped potatoes, frozen peas, green beans, and corn.
Combine Soup Base: Pour in the remaining beef broth, both cans of tomato soup, and water. Season with additional salt and pepper to taste. Mix gently to combine all ingredients thoroughly.
Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour. Stir occasionally and add water as needed to reach your desired soup thickness.
Cool and Store: Once cooked, allow the soup to cool before transferring it into airtight containers for freezing. Reheat thoroughly before serving to enjoy the comforting flavors.

Notes

You can substitute pot roast with stew meat or leftover beef for convenience.
Use Yukon Gold potatoes instead of Russet for a creamier texture.
Fresh vegetables can replace frozen ones if preferred.
Adjust salt and pepper throughout cooking to suit your taste.
For thicker soup, replace some or all of the water with additional tomato soup.
This soup freezes well and makes for great leftovers.