Vegetable Beef Soup Recipe

Introduction

This hearty Vegetable Beef Soup is a comforting meal packed with tender pot roast, vibrant vegetables, and rich tomato broth. Perfect for chilly days, it simmers slowly to bring out deep, savory flavors.

Ingredients

• 1 pot roast (about 2 pounds)
• 2 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
• 1 (32 oz) container beef broth
• 2 (10.75 oz) cans tomato soup
• 1 can filled with water
• Salt and pepper, to taste

Instructions

1. Step 1: Season the pot roast with salt and pepper. Place it in your slow cooker with half a can of beef broth and cook on LOW for about 10 hours until tender. Shred the beef using two forks.
2. Step 2: In a very large pot, sauté the chopped carrots and the frozen seasoning blend in 1 tablespoon of oil until the vegetables are tender.
3. Step 3: Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, tomato soup, the can of water, salt, and pepper to the pot.
4. Step 4: Bring the soup to a boil then lower the heat. Cover and let it simmer gently for about an hour until the vegetables are fully cooked.
5. Step 5: Add additional water as needed during cooking to reach your desired soup consistency.

Tips & Variations

• For extra flavor, brown the pot roast in a skillet before placing it in the slow cooker.
• You can substitute fresh vegetables for the frozen ones if preferred; just adjust cooking times accordingly.
• Add a splash of Worcestershire sauce or a bay leaf while simmering for depth of flavor.
• For a thicker soup, reduce the amount of water or simmer uncovered toward the end.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove until heated through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of pot roast?

Yes, tougher cuts like chuck roast or brisket work well since they become tender after slow cooking. Avoid lean cuts that dry out easily.

Is it possible to make this soup without a slow cooker?

Absolutely. You can simmer the roast on the stove in a covered pot with broth until tender, then shred it before adding the other ingredients and continuing the recipe as directed.

Vegetable Beef Soup Recipe

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★★★★★

5 from 144 reviews

Hearty and comforting Vegetable Beef Soup made with tender slow-cooked pot roast, a medley of fresh and frozen vegetables, and a rich tomato-beef broth. Perfect for a warming meal, this soup combines the flavors of sautéed carrots and seasoning blend with slow-cooked beef, potatoes, peas, green beans, and corn to create a nutritious, filling dish that’s easy to prepare using both a slow cooker and stovetop.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 11 hours
• Total Time: 11 hours 20 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth

• 1 pot roast (about 2 pounds)
• 1 (32 oz) container beef broth (divided)
• 2 (10.75 oz) cans tomato soup
• 1 can filled with water (approx. 10.75 oz)
• Salt and pepper, to taste

Vegetables

• 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 tablespoon oil (for sautéing)

Instructions

1. Season and slow cook the roast: Season the pot roast generously with salt and pepper. Place it in your slow cooker and add half a can of beef broth. Cook on LOW for about 10 hours until the meat is tender enough to shred easily with two forks.
2. Sauté vegetables: In a very large pot on the stovetop, heat 1 tablespoon of oil. Add the chopped carrots and the frozen seasoning blend (or chopped onions) and sauté until tender, about 5-7 minutes.
3. Add remaining ingredients: To the sautéed vegetables, add the shredded beef, chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, water from the canned tomato soup, and season with salt and pepper to taste.
4. Simmer the soup: Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook gently for about 1 hour, allowing the flavors to meld and the potatoes to cook through.
5. Adjust liquid as needed: During cooking, add additional water as desired to achieve your preferred soup consistency. Stir occasionally and check seasoning before serving.

Notes

• Using a slow cooker for the roast ensures tender, flavorful meat without much hands-on time.
• Frozen vegetables make this recipe convenient year-round.
• You can substitute fresh vegetables if preferred, adjusting cooking times accordingly.
• Adjust salt and pepper towards the end to avoid over-seasoning.
• This soup stores well and tastes even better the next day.

Keywords: vegetable beef soup, slow cooker soup, hearty soup, comfort food, beef and vegetable stew