Description
This Old-Fashioned Vegetable Beef Soup is a hearty, comforting classic made with tender slow-cooked roast, potatoes, carrots, peas, green beans, and a rich tomato broth. It’s cozy, budget-friendly, and perfect for busy weeknights or make-ahead meals.
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 empty soup can filled with water
Salt and pepper, to taste
1 tablespoon oil (for sautéing)
Instructions
Season the roast with salt and pepper. Place it in a slow cooker with half a can of beef broth.
Cook on LOW for 10 hours, then shred the beef with two forks.
In a large soup pot, heat 1 tablespoon of oil. Sauté the carrots and seasoning blend until softened.
Add the shredded beef, potatoes, peas, green beans, corn, remaining beef broth, tomato soup, water, salt, and pepper.
Bring to a boil, then reduce heat, cover, and let simmer for 1 hour.
Add more water as needed to reach your desired consistency. Serve warm.
Notes
Add additional broth or water if the soup becomes too thick.
Frozen veggies can be added straight from the bag—no thawing needed.
Leftovers taste even better the next day and freeze beautifully for up to 3 months.
For extra richness, add a splash of Worcestershire sauce or a pinch of Italian seasoning.
- Prep Time: 15 minutes
- Cook Time: 11 hours (10 hours slow cooker + 1 hour stovetop)
- Category: Soup
- Method: Slow Cooker + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 65 mg