Description
A hearty, old-fashioned vegetable beef soup made with tender pot roast, fresh vegetables, and a rich tomato and beef broth base. Perfect for cozy family dinners!
Ingredients
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, chopped
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Instructions
- Place the pot roast in a large soup pot or Dutch oven.
- Add beef broth, tomato soup, and the can of water.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5–2 hours, until the beef is tender.
- Remove the roast and shred into bite-sized pieces, then return to the pot.
- Add potatoes, carrots, frozen seasoning blend, peas, green beans, and corn.
- Simmer for another 25–30 minutes, until vegetables are tender.
- Adjust salt and pepper to taste and serve hot.
Notes
- Use leftover roast or beef stew meat for a quicker version.
- Feel free to add other vegetables like celery or bell peppers.
- Simmer longer for a richer, more flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American