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Old-Fashioned Vegetable Beef Soup

Old-Fashioned Vegetable Beef Soup That Warms the Soul

This Old-Fashioned Vegetable Beef Soup is a comforting dish that brings the family together on chilly nights.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Pot Roast Main protein; can use stew meat.
For the Vegetables
  • 2 Russet Potatoes, chopped For added heartiness; can substitute with sweet potatoes.
  • 4 large Carrots, chopped Fresh carrots for best texture.
  • 1 bag Frozen Seasoning Blend Includes onions, bell peppers, celery.
  • 1 bag Frozen Peas Can substitute with fresh peas.
  • 1 bag Frozen Green Beans Fresh or canned green beans can be used.
  • 1 bag Frozen Corn Fresh corn can be added if in season.
For the Broth
  • 32 oz Beef Broth Low-sodium options are great.
  • 2 cans Tomato Soup (10.75 oz each) Can use crushed tomatoes for chunkier texture.
  • 1 can Water Adjust for consistency.
For Seasoning
  • Salt Adjust to taste.
  • Pepper Adjust to taste.

Equipment

  • Slow Cooker
  • Large pot

Method
 

Step-by-Step Instructions
  1. Season the 2-pound pot roast generously with salt and pepper. Place it in the slow cooker and pour half a can of beef broth over it. Cook on LOW for about 10 hours until tender.
  2. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped carrots and frozen seasoning blend, sauté for 5 to 7 minutes until tender.
  3. Add the shredded beef to the pot along with chopped russet potatoes, remaining frozen vegetables, beef broth, tomato soup, and a can of water. Stir to combine and season with salt and pepper.
  4. Bring the ingredients to a gentle boil over medium-high heat. Then reduce the heat to low, cover, and simmer for about 1 hour.
  5. Check the soup's consistency. For a thicker soup, add an extra can of tomato soup. For thinner, gently stir in additional water.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 100IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Use well-marbled pot roast for rich flavor; avoid lean cuts to prevent dryness. Freeze soup in portions for convenience.

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