Vegetable Beef Soup (Print Version)
# Ingredients:
01 -
About 2 pounds of pot roast.
02 -
2 russet potatoes, diced.
03 -
1 bag of frozen onions or seasoning mix.
04 -
1 small bag of frozen green beans.
05 -
A bag of frozen corn.
06 -
1 pack of frozen peas.
07 -
4 big carrots, cut into pieces.
08 -
A 32-ounce box of beef broth.
09 -
Two cans of tomato soup (10.75 ounces each).
10 -
One can filled with water.
11 -
Salt and pepper for flavor.
# Instructions:
01 -
Sprinkle some salt and pepper on the roast, then pop it into the slow cooker with about half a can of the broth. Leave it on LOW for 10 hours. Once it’s ready, break it up with forks.
02 -
In a giant pot, heat a bit of oil (about a tablespoon) and cook the carrots and the seasoning mix until soft.
03 -
Toss in the meat, diced potatoes, all the veggies, the rest of the broth, tomato soup, water, salt, and pepper.
04 -
Let it boil, then drop to a low heat, cover, and let it cook for around an hour.
05 -
As it simmers, add extra water little by little if it seems too thick.
# Notes:
01 -
This cozy and filling stew is perfect for when it's cold out, plus you can swap in whatever veggies you enjoy most.
02 -
Cooking the roast nice and slow makes it super tender and gives the soup tons of flavor.
03 -
If you're cutting back on salt, try a low-sodium broth and adjust seasoning as needed.