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.