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–+ servings
Bowl of My Mom's Old-Fashioned Vegetable Beef Soup garnished with parsley

Vegetable Beef Soup

A warm and hearty soup featuring tender beef, fresh vegetables and rich flavors, perfect for family dinners and cozy evenings.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds pot roast Use a tough cut like chuck roast for best flavor.
  • 2 pieces russet potatoes, chopped You can mash some for a thicker soup.
  • 1 bag frozen seasoning blend Or substitute with just chopped onions.
  • 1 bag frozen peas Can use fresh if available.
  • 1 bag frozen green beans
  • 1 bag frozen corn
  • 4 large carrots, chopped
  • 32 oz beef broth
  • 2 cans tomato soup (10.75 oz each)
  • 1 can filled with water
  • Salt and pepper, to taste Adjust for personal preference.

Method
 

Preparation
  1. Season the pot roast with salt and pepper.
  2. Place the pot roast in your slow cooker with half a can of beef broth.
  3. Cook on LOW for about 10 hours. Once done, shred the beef with two forks.
  4. In a very large pot, heat 1 tablespoon of oil and sauté the carrots and seasoning mix until tender.
Cooking
  1. Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, the filled can of water, salt, and pepper.
  2. Bring everything to a boil.
  3. Once boiling, lower the heat, cover, and simmer for about an hour.
  4. Stir occasionally and add more water if you want a thinner soup.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 6g

Notes

Serve hot and consider garnishing with fresh parsley. This soup pairs well with bread or crackers. Cool completely before storing in an airtight container. Keeps in the fridge for 3-4 days or can be frozen for up to 3 months.

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