Description
A comforting vegetable beef soup filled with tender beef, hearty vegetables, and rich flavors, perfect for sharing with family.
Ingredients
Scale
- 2 pounds pot roast
- 2 pieces russet potatoes, chopped
- 1 bag frozen seasoning blend
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, chopped
- 32 oz container beef broth
- 2 cans (10.75 oz each) tomato soup
- 1 can filled with water
- Salt and pepper to taste
Instructions
- Trim the pot roast of any large silver skin and pat it dry. Season the roast with salt and pepper on all sides and let it sit for ten minutes.
- Chop the carrots and kub the russet potatoes into even pieces. Open frozen veggies and let sit to lose chill.
- Warm a heavy pot over medium-high heat with a glug of oil, then sear the pot roast for 3-5 minutes.
- Remove the roast, lower the heat to medium, and add the frozen seasoning blend, cooking until glossy.
- Return the roast, add beef broth, and both cans of tomato soup. Add water and bring to a gentle boil, then simmer.
- Cover and let simmer for 1.5 to 2 hours until meat is tender.
- Shred the roast with two forks, season the broth, and add chopped potatoes and carrots. Simmer until tender.
- Stir in frozen peas, green beans, and corn, cooking for an additional 5-10 minutes.
- Ladle into bowls and serve with warm rolls and a pat of butter.
- Optionally garnish with parsley or chives and serve with cream and cheese on the side.
Notes
This soup gets better as it cools, refrigerate overnight for enhanced flavors. Perfect for freezing in portions.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: soup, comfort food, vegetable beef soup, family recipe, winter warming dish