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My Mom's Old-Fashioned Vegetable Beef Soup

A warm, hearty soup made with tender pot roast, fresh vegetables, and a smooth tomato broth that feels like home.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 piece pot roast (about 2 pounds) Any roast that becomes tender with slow cooking.
  • Salt and pepper to taste Salt and pepper, to taste For seasoning.
  • 1/2 container 32 oz beef broth Use half for cooking the roaste.
For the Soup
  • 2 pieces russet potatoes, chopped into bite-sized pieces For added heartiness.
  • 1 bag frozen seasoning blend Can substitute with chopped onions.
  • 1 bag frozen peas
  • 1 bag frozen green beans
  • 1 bag frozen corn
  • 4 pieces large carrots, chopped
  • 2 cans 10.75 oz tomato soup Gives a smooth, mild tomato flavor.
  • 1 can filled with water
  • 1 tablespoon oil for sautéing For sautéing vegetables.

Method
 

Cook the Roast
  1. Season your pot roast generously with salt and pepper. Place it in your slow cooker and add about half of the beef broth. Set it on LOW and let it cook for about 10 hours.
  2. Once the beef is done, use two forks to shred it right in the slow cooker. Set it aside while you prep the vegetables.
Prepare the Soup
  1. Heat 1 tablespoon of oil in your largest pot over medium heat and add your chopped carrots and seasoning blend. Sauté them for about 5 minutes until they start to soften.
  2. Add your shredded beef to the pot along with the chopped potatoes. Then add all your frozen vegetables – the peas, green beans, and corn.
  3. Pour in the remaining beef broth, both cans of tomato soup, and fill one of those cans with water and add that too.
  4. Season with salt and pepper. Start with about a teaspoon of each and adjust to taste later.
  5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about an hour.
  6. Check the soup periodically and add more water if it seems too thick.

Notes

Serve hot in deep bowls with crusty bread or warm rolls. Garnish with fresh parsley or grated cheese if desired. The soup can be frozen for up to 3 months.