Old-Fashioned Vegetable Beef Soup (Print-Friendly Version)
Tender slow-cooked beef with potatoes, carrots and mixed vegetables in a rich tomato broth - just like mom used to make.
# Ingredients List:
→ Main Ingredients
01 -
900 g pot roast (beef chuck), raw
02 -
2 russet potatoes, chopped
03 -
1 bag (approx. 350 g) frozen seasoning blend or chopped onions
04 -
1 bag (approx. 250 g) frozen peas
05 -
1 bag (approx. 250 g) frozen green beans
06 -
1 bag (approx. 300 g) frozen corn
07 -
4 large carrots, chopped
08 -
950 ml beef broth
09 -
2 cans (305 g each) condensed tomato soup
10 -
300 ml water
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Generously season the beef roast with salt and freshly ground black pepper. Arrange the roast in a slow cooker and pour in 240 ml (half a can) of beef broth. Cover and cook on low heat for approximately 10 hours, or until the meat is fork-tender. Shred the beef using two forks, discarding any excess fat.
02 -
In a very large stockpot, heat 1 tablespoon of neutral oil over medium heat. Sauté the chopped carrots and seasoning blend (or onions) for 5–7 minutes, until vegetables are softened and aromatic.
03 -
Add the shredded beef, chopped potatoes, frozen peas, frozen green beans, frozen corn, remaining beef broth, condensed tomato soup, and 300 ml water to the pot with sautéed vegetables. Season with additional salt and black pepper as desired.
04 -
Bring contents to a gentle boil over medium-high heat. Reduce heat to low, cover the pot, and simmer for 60 minutes. Stir occasionally and add extra water for desired consistency.
# Extra Tips:
01 -
For a fully slow-cooked method, combine all ingredients in the slow cooker and cook on low for 6–8 hours. Shred the beef after cooking and stir before serving.