About
This Beefy Vegetable Soup isn't just a little beefy; it's extremely beefy. There are two pounds of beef swimming in this beefy, tomato, bright soup with plenty of vegetables and fluffy potatoes — the result is savory, succulent, nourishing, and warm. The beef is impossibly juicy and tender, too! Beefy Vegetable Soup is ready to beef up your fall cooking!
Ingredients
- 1 (2-pound) pot roast
- salt, to taste
- black pepper, to taste
- 1 (32-ounce) container beef broth, divided
- 1 tablespoon neutral-flavored oil
- 4 large carrots, chopped
- 1 (10-ounce) frozen seasoning blend
- 2 russet potatoes, chopped
- 1 (10-12-ounce) bag frozen peas
- 1 (10-12-ounce) bag frozen corn
- 2 (10.75-ounce) cans tomato soup
- water, to taste
Directions
Step 1 -Season the pot roast with the salt and the black pepper.
Step 2 -In a slow cooker, add the pot roast and 1/2 of the beef broth.
Step 3 -Cover the slow cooker and cook on low until the beef is cooked through and fall-apart tender, about 10 hours.
Step 4 -Transfer the beef to a cutting board and, using two forks, shred the meat.
Step 5 -In a large pot over medium-high heat, add the oil.
Step 6 -Add the carrots and the frozen seasoning blend to the hot oil and cook, while stirring, until the veggies are tender, about 5 minutes.
Step 7 -Add the shredded beef, the remaining beef broth, the potatoes, the peas, the corn, the tomato soup, the salt, and the black pepper to the carrot mixture and stir to combine.
Step 8 -Fill 1 of the empty cans of soup with the water, then add it to the pot and stir to combine.
Step 9 -Bring the soup to a boil, then reduce the heat to medium-low.
Step 10 -Cover the pot and simmer until the potatoes are tender and the flavors have melded together, about 1 hour.
Step 11 -Serve.
