Description
A hearty and savory soup made with slow-cooked beef, assorted vegetables, and rich tomato broth, perfect for family meals.
Ingredients
Scale
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or just 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 can filled with water
- Salt and pepper, to taste
Instructions
- Season roast with salt and pepper and place in slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until fork-tender.
- In a very large pot, sauté carrots and seasoning mix in 1 tablespoon oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt, and pepper. Bring to a boil.
- Lower the heat, cover, and simmer for about an hour.
- Add water as desired while cooking to adjust broth consistency.
Notes
For a leaner broth, trim excess fat from the roast before cooking. Taste and adjust salt after reheating as flavors concentrate differently.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg