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Old-fashioned vegetable beef soup in white bowl with crusty bread

My Mom's Old-Fashioned Vegetable Beef Soup

This super simple homemade vegetable beef soup is an all-time favorite comfort recipe made with tender shredded beef and hearty vegetables, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Slow Cook Time 10 hours
Total Time 1 hour 30 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole pot roast about 2 pounds
  • 2 whole 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
  • 32 oz beef broth 1 container
  • 2 cans tomato soup 10.75 oz cans
  • 1 can water use tomato soup can
  • salt and pepper to taste

Equipment

  • Slow Cooker
  • large pot
  • Two forks for shredding

Method
 

  1. Season roast with salt and pepper and place in slow cooker with half can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
  2. In very large pot, sauté carrots and seasoning mix in 1 tablespoon oil until tender.
  3. Add shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, salt and pepper.
  4. Bring to boil, lower heat, cover and simmer for about 1 hour.
  5. Add water as desired while it cooks to maintain desired consistency.

Notes

Don't be scared of using frozen vegetables - preferred for texture. For thicker consistency, substitute another can tomato soup for water. Can use leftover beef roast. Perfect recipe to freeze in portions.