Vegetable Beef Soup (Print Version)
# Ingredients:
01 -
2 pounds pot roast.
02 -
2 russet potatoes, chopped.
03 -
1 bag frozen seasoning blend (or onions).
04 -
1 bag frozen peas.
05 -
1 bag frozen green beans.
06 -
1 bag frozen corn.
07 -
4 large carrots, chopped.
08 -
32 ounces beef broth.
09 -
2 cans (10.75 oz each) tomato soup.
10 -
1 can water.
11 -
Salt and pepper to taste.
12 -
1 tablespoon oil for sautéing.
# Instructions:
01 -
Season roast with salt and pepper. Place in slow cooker. Add 1/2 can beef broth. Cook LOW 10 hours. Shred with forks.
02 -
Sauté carrots and seasoning mix in oil. Add to large pot: Shredded beef, Potatoes, All frozen vegetables, Remaining broth, Tomato soup, Water, Salt and pepper. Bring to boil. Reduce heat. Simmer covered 1 hour. Add water as needed.
03 -
Add all ingredients to slow cooker. Cook LOW 6-8 hours. Shred beef when done.
# Notes:
01 -
Perfect for freezing up to 3 months.
02 -
Can use fresh vegetables instead of frozen.
03 -
Makes great leftovers.
04 -
Add water while cooking to adjust thickness.