This comforting Old Fashioned Vegetable Beef Soup is a family favorite, brimming with hearty vegetables and tender beef in a rich, flavorful broth. It’s easy to make and perfect for chilly nights, making everyone feel right at home.
INGREDIENTS
- Pot Roast: About 2 pounds, seasoned and slow-cooked to tender perfection.
- Russet Potatoes: 2 potatoes, chopped, adding starchy heartiness to the soup.
- Frozen Seasoning Blend: A convenient mix of onions and other aromatics; or use chopped fresh onions.
- Frozen Peas: Adds sweetness and a pop of color to the soup.
- Frozen Green Beans: Brings a slight crunch and fresh flavor to each bite.
- Frozen Corn: Adds a subtle sweetness that balances the savory ingredients.
- Carrots: 4 large carrots, chopped, for natural sweetness and vibrant color.
- Beef Broth: 32 oz container, for a deep, savory base.
- Tomato Soup: Two 10.75 oz cans, for a rich tomato flavor that enhances the beef broth.
- Water: 1 can, added for adjusting the soup’s consistency.
- Salt and Pepper: To taste, for seasoning and balance.
INSTRUCTIONS
- Step 1:
- Season the pot roast with salt and pepper and place it in your slow cooker. Pour in half a can of beef broth. Cook on LOW for about 10 hours, or until the roast is tender and easy to shred with two forks.
- Step 2:
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the carrots and seasoning blend (or chopped onions) and sauté until the carrots are tender and the onions are translucent, about 5 minutes.
- Step 3:
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, water, salt, and pepper to the pot with the sautéed vegetables. Stir well to combine.
- Step 4:
- Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and let it cook for about an hour, allowing the flavors to meld together.
- Step 5:
- Check the soup's consistency as it cooks, adding water if needed to reach your desired thickness.
- Step 6:
- Once the vegetables are tender and the flavors have fully developed, taste the soup and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy!
Serving and Storage Tips
- Serve warm with a side of crusty bread or dinner rolls for a complete meal.
- Garnish with freshly chopped parsley for a touch of color and added freshness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup also freezes well; portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
- For a thicker soup, you can add an extra potato or reduce the amount of water.
- Adjust the vegetables based on what’s available; frozen mixed vegetables work as a great shortcut.
- If you prefer a spicier soup, add a pinch of red pepper flakes when cooking the carrots and onions.
Tips from Well-Known Chefs
- Chef Tip: Brown the pot roast in a skillet before adding it to the slow cooker to deepen the flavor.
- Chef Tip: For an extra savory kick, add a splash of Worcestershire sauce to the soup while it simmers.
Why You’ll Love This Recipe
- It's a perfect blend of hearty, nutritious ingredients, ideal for cold-weather comfort.
- Easy to customize based on the vegetables you have on hand.
- Great for meal prep—freezes and reheats beautifully for future meals.
Variations
- Vegetarian Version: Swap the beef for a meat substitute and use vegetable broth instead of beef broth.
- Spicy Kick: Add a diced jalapeño or a sprinkle of cayenne pepper for added heat.
- Extra Herbs: Try adding fresh thyme or rosemary to enhance the flavor profile.