Mom's Classic Beef Vegetable Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pot roast (about 2 pounds)
02 - 2 russet potatoes, chopped
03 - 1 bag frozen seasoning blend (or just chopped onions)
04 - 1 bag frozen peas
05 - 1 bag frozen green beans
06 - 1 bag frozen corn
07 - 4 large carrots, chopped
08 - 1 (32 oz) container beef broth
09 - 2 (10.75 oz) cans tomato soup
10 - 1 can filled with water
11 - Salt and pepper, to taste

# Instructions:

01 - Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
02 - In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
03 - Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
04 - Bring to a boil, lower the heat, cover and simmer for about an hour. Add water as desired while it cooks.

# Notes:

01 - This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours. Shred beef once cooked.