Description
This hearty Old-Fashioned Vegetable Beef Soup is a comforting, all-in-one meal packed with tender beef, vibrant vegetables, and a savory tomato-beef broth. Perfect for chilly days, it’s a satisfying and nostalgic dish that brings warmth to the table with every spoonful.
Ingredients
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1 pot roast (about 2 pounds)
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2 russet potatoes, chopped
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1 bag frozen seasoning blend (or chopped onions)
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1 bag frozen peas
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1 bag frozen green beans
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1 bag frozen corn
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4 large carrots, chopped
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1 (32 oz) container beef broth
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2 (10.75 oz) cans tomato soup
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1 can water (use empty soup can)
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Salt and pepper, to taste
Instructions
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In a large stockpot or Dutch oven, sear the pot roast on all sides until browned.
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Add the beef broth, tomato soup, and one can of water to the pot. Bring to a boil, then reduce to a simmer.
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Cover and cook the beef for about 1.5 to 2 hours, or until tender and easy to shred.
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Remove the beef, shred or chop it, and return it to the pot.
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Add potatoes, carrots, and frozen seasoning blend. Simmer for 15 minutes.
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Add peas, green beans, and corn. Continue simmering until vegetables are tender, about 15-20 more minutes.
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Season with salt and pepper to taste.
- Serve hot and enjoy.
Notes
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This soup tastes even better the next day.
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You can substitute fresh vegetables for frozen if desired.
- Add a bay leaf or a dash of Worcestershire sauce for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American