Old-fashioned Vegetable Beef Soup Recipe
This old-fashioned vegetable beef soup recipe features tender pot roast simmered with russet potatoes, peas, green beans, corn, carrots, and a rich beef broth. The addition of tomato soup enhances the flavor, making it a comforting and hearty meal. Perfect for a cozy dinner, this recipe is easy to prepare and full of nutritious ingredients.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 15 minutes - 3 hours 15 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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
- In a large pot, brown the pot roast on all sides.
- Add the chopped potatoes, frozen seasoning blend, peas, green beans, corn, and carrots.
- Pour in the beef broth and tomato soup.
- Fill one of the empty tomato soup cans with water and add it to the pot.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce the heat and simmer until the meat is tender, about 2-3 hours.
- Shred the pot roast and serve the soup hot.
Notes
- Use a slow cooker for a hands-off approach by cooking on low for 6-8 hours.
- Customize with your favorite vegetables or add pasta for an extra hearty dish.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 900mg