Description
This hearty Old-Fashioned Vegetable Beef Soup is comfort in a bowl. Loaded with tender chunks of pot roast, fresh and frozen vegetables, and a flavorful tomato-beef broth, it’s a nourishing and satisfying meal the whole family will love. Perfect for chilly nights, batch cooking, or freezing for later!
Ingredients
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1 pot roast (about 2 pounds), cooked and shredded or chopped
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2 russet potatoes, peeled and chopped
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1 (12 oz) bag frozen seasoning blend (or 1 cup chopped onion)
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1 (12 oz) bag frozen peas
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1 (12 oz) bag frozen green beans
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1 (12 oz) bag frozen corn
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4 large carrots, peeled and 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 tomato soup can)
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Salt and pepper, to taste
Instructions
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Prepare the beef:
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Cook pot roast in advance using your preferred method (slow cooker, oven, or pressure cooker). Shred or chop once cooked.
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Assemble the soup:
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In a large stockpot or Dutch oven, combine shredded beef, chopped potatoes, carrots, frozen seasoning blend (or onions), and all frozen vegetables.
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Add liquids and seasoning:
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Pour in beef broth, tomato soup, and 1 can of water. Stir to combine.
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Season with salt and pepper to taste.
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Simmer:
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Bring the soup to a boil over medium-high heat.
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Reduce heat and simmer uncovered for 45–60 minutes, or until vegetables are tender and flavors are well developed.
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Serve:
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Taste and adjust seasoning if needed.
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Serve hot with crusty bread or crackers.
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Notes
You can substitute fresh vegetables for frozen if desired.
For extra richness, add a splash of Worcestershire sauce or a bay leaf during simmering.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Beef Vegetable Soup, Hearty Soup, Classic Beef Soup, Freezer Meal, Comfort Food