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–+ servings

Vegetable Beef Soup

A comforting, hearty soup made with shredded pot roast, frozen vegetables, and a rich tomato-beef broth, perfect for chilly days and family gatherings.
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Prep Time 20 minutes
Cook Time 10 hours 30 minutes
Total Time 10 hours 50 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds 1 pot roast (about 2 pounds) — chuck roast is ideal for shredding. Preferably chuck roast for shredding.
  • 2 pieces 2 russet potatoes, chopped into 1-inch pieces (peel if you prefer). Peeling is optional.
  • 1 bag 1 bag frozen seasoning blend (or 1 medium onion, finely chopped). Aromatic blend can also be substituted with fresh onions.
  • 1 bag 1 bag frozen peas.
  • 1 bag 1 bag frozen green beans.
  • 1 bag 1 bag frozen corn.
  • 4 large 4 large carrots, chopped into bite-sized pieces.
  • 32 oz 1 (32 oz) container beef broth. (Use low-sodium if salt control is important.) Low-sodium is preferred for health-conscious individuals.
  • 2 cans 2 (10.75 oz) cans tomato soup. (Not tomato sauce—tomato soup adds body.)
  • 1 can 1 empty tomato soup can filled with water (about 10–11 oz). Simple measuring trick.
  • Salt and black pepper, to taste.

Method
 

Preparation
  1. Pat the roast dry and rub generously with salt and pepper. Place it in a slow cooker and pour in half of the 32 oz beef broth.
  2. Cook on LOW for about 10 hours, or until the roast pulls apart easily with two forks. Remove the roast and shred it; set aside. Reserve the slow-cooker liquid if desired.
Cooking
  1. In a very large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend (or chopped onions) and sauté until soft, about 6–8 minutes.
  2. Add the shredded beef to the pot, then stir in the chopped potatoes, frozen peas, green beans, and corn.
  3. Pour in the remaining beef broth, both cans of tomato soup, and the can of water. Season with salt and pepper.
  4. Bring the mixture to a boil over medium-high heat, then reduce to low. Cover and simmer for about 1 hour, stirring occasionally. Adjust thickness and seasoning as needed.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 28gFat: 10gSaturated Fat: 3gSodium: 500mgFiber: 6gSugar: 4g

Notes

For a creamier finish, stir in a splash of half-and-half or a couple tablespoons of butter at the end. This soup pairs well with crusty bread or a green salad. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.

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