Description
A hearty, homemade vegetable beef soup that simmers with tender pot roast, chunky vegetables, and a rich tomato-beef broth. This slow-cooked comfort meal brings back nostalgic family memories and is perfect for busy weeknights or cozy weekends. Simple, flavorful, and guaranteed to warm your soul.
Ingredients
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1 pot roast (about 900g)
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2 russet potatoes, chopped
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1 bag (340g) frozen seasoning blend or chopped onions
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1 bag (340g) frozen peas
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1 bag (340g) frozen green beans
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1 bag (340g) frozen corn
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4 large carrots, chopped
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950ml beef broth (32 oz container)
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2 cans (305g each) condensed tomato soup
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1 can (305g) water
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Salt and pepper, to taste
Instructions
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Cook the Beef: Season pot roast with salt and pepper. Place in slow cooker with 1/2 can beef broth. Cook on LOW for 10 hours until tender and shreddable.
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Sauté Veggies: In a large pot, sauté chopped carrots and seasoning blend (or onions) in oil over medium heat for 5-7 minutes until softened.
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Combine Ingredients: Add shredded beef, potatoes, peas, green beans, corn, remaining broth, tomato soup, water, salt, and pepper to the pot. Stir well.
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Simmer: Bring to a gentle boil, reduce heat, cover, and simmer on low for 1 hour. Stir occasionally. Add water if the soup thickens too much.
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Slow Cooker Option: After shredding beef, combine all ingredients in the slow cooker and cook on LOW for 6-8 more hours.
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Serve: Taste and adjust seasoning if needed. Ladle into bowls and serve warm.
Notes
Add Worcestershire sauce or Italian seasoning for extra flavor depth.
Use fresh vegetables if preferred, adjusting sauté time as needed.
For a stew-like thickness, simmer uncovered for the last 15 minutes.
This soup is perfect for meal prep and tastes even better the next day.
Freezer-friendly: store in portions for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 11 hours (slow cooker method)
- Category: Plats
- Method: Slow Cooker
- Cuisine: American