Description
A hearty and comforting vegetable beef soup that brings back memories of home.
Ingredients
Scale
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (onions, celery, carrots)
- 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 condensed tomato soup
- 1 can water (from a tomato soup can)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat oil in a large pot over medium-high heat and sear the pot roast until browned on all sides (5-7 minutes). Remove and set aside.
- Deglaze the pot with beef broth, scraping browned bits. Stir in the condensed tomato soup and water. Return the roast and simmer.
- Cover and simmer on low for 2-3 hours until the roast is fork-tender. Shred or chop the roast and return it to the pot.
- Add chopped potatoes, carrots, and frozen seasoning blend. Simmer for another 15-20 minutes until vegetables are tender.
- Add frozen peas, green beans, and corn. Stir and simmer uncovered for 5-10 more minutes.
- Season to taste with salt and black pepper before serving hot.
Notes
For best flavor, do not skip the searing step. Customize with different vegetables or grains if desired.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg