Old-Fashioned Vegetable Beef Soup

One of my favorite recipes for Old-Fashioned Vegetable Beef Soup! It’s super simple homemade soup recipe, and makes enough to freeze! Tastes like my childhood – comforting, hot and full of delicious chunks of beef and veggies. Don’t be scared of using frozen vegetables! I actually prefer them in the recipe … something about the texture. Plus, it’s just so much easier than having to prepare your own. Adding beef broth and water makes a light tomato base that’s not too thick. If you prefer a thicker consistency, sub another can of tomato soup for the water. This is the perfect recipe to make with leftover beef, or on the stovetop after your beef cooks, but you can also make the whole soup in the slow cooker.

Ingredients:
1 pot roast (about 2 pounds)
2-3 large russet potatoes, chopped
1 bag frozen seasoning blend (or just 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 (or water and bullion cubes)
2 (10.75 oz) cans tomato soup
1 can filled with water
Salt and pepper, to taste

Instructions
Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks. In a very large pot, sauté carrots and seasoning mix in 1 tablespoon oil until tender. Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper. Bring to a boil, lower the heat, cover and simmer for about an hour. Add water as desired while it cooks.
Notes – This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours. Shred beef once cooked.

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