Old-fashioned Vegetable Beef Soup Recipe
Old-Fashioned Vegetable Beef Soup is a hearty dish loaded with tender pot roast, russet potatoes, and a mix of frozen vegetables like peas, green beans, and corn. The rich beef broth combined with tomato soup creates a robust base, perfect for slow cooking. This comforting soup is seasoned to perfection with salt and pepper. Ideal for a warm, filling meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Slow Cook
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 1 pot roast (about 2 pounds)
- 2 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
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Instructions
- Prepare the pot roast by trimming any excess fat and cutting it into bite-sized pieces.
- In a large pot, heat the beef broth over medium heat.
- Add the chopped potatoes, carrots, and the seasoning blend (or chopped onions) to the pot.
- Stir in the tomato soup and the can of water, ensuring everything is well combined.
- Bring the mixture to a simmer and add the pot roast pieces.
- Cover and let the soup cook slowly for about 2-3 hours, or until the meat is tender.
- About 30 minutes before serving, add the frozen peas, green beans, and corn.
- Season with salt and pepper to taste. Adjust as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For added depth of flavor, sear the pot roast pieces in a bit of oil before adding them to the soup.
- You can customize the vegetable mix based on what you have on hand.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 850mg