MY MOM’S OLD-FASHIONED VEGETABLE BEEF SOUP

Who doesn’t love some good ole’ meat and potatoes. Or, if you’re in my family you’d pronounce it “potatahs.”

Adding beef broth and water makes a light tomato base that’s not too thick. If you prefer a thicker consistency, sub another can of tomato soup for the water.

This Old-Fashioned Vegetable Beef Soup recipe makes a LOT, and it’s best to adjust the ingredient quantities based on the size of your beef roast.

It’s the perfect slow cooker soup recipe to freeze in portions and thaw to reheat later (if you can stand not to eat it all at once).

So, next time you’re looking for a comforting meal, give this homemade vegetable beef soup recipe a try. It’s a family favorite that will make it in the regular rotation.

Ingredients

• 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

1. Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
2. In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
3. Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
4. Bring to a boil, lower the heat, cover and simmer for about an hour.
5. Add water as desired while it cooks.
6. This can also be cooked in the slow cooker! Make the roast ahead of time, add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours.

Source:smilesandwich.com

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