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A cozy, comforting vegetable beef soup with tender beef chunks, potatoes, and a mix of vegetables in a light tomato-beef broth. Easy to make on stovetop, slow cooker, or Instant Pot, freezer-friendly, and perfect for family meals.

Ingredients

Scale
  • 1 pot roast (around 2 pounds)
  • 2 russet potatoes, chopped
  • 1 bag frozen seasoning blend (or chopped onion and celery if you prefer fresh)
  • 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 (use the empty tomato soup can to measure)
  • 1 tablespoon oil (for sautéing)
  • Salt and pepper, to taste

Instructions

  1. Chop potatoes and carrots and measure beef broth, tomato soup, and a can of water; gather frozen seasoning blend, peas, green beans, and corn.
  2. Heat 1 tablespoon oil in a large pot over medium heat and sauté the frozen seasoning blend or chopped onion and celery until softened.
  3. If using ground beef, brown it now and drain excess fat before continuing.
  4. Add the pot roast (or leftover roast), beef broth, both cans of tomato soup, one can of water, chopped potatoes, carrots, and the frozen peas, green beans, and corn to the pot and bring to a simmer.
  5. For stovetop: reduce heat and simmer until the beef is tender and the vegetables are cooked through.
  6. For slow cooker: add all ingredients to the slow cooker and cook on LOW for 6–8 hours until the beef is very tender.
  7. If you slow-cooked the roast separately, reserve some of the roast cooking liquid and add it to the soup before shredding the meat.
  8. When the beef is tender, remove it from the pot or slow cooker, shred it with two forks while warm, and stir the shredded beef back into the soup.
  9. Taste the soup and season with salt and pepper, adding salt only after simmering to account for broth and canned soup saltiness.
  10. If you want a thicker soup, replace the water with an extra can of tomato soup or mash a few potatoes into the broth (or stir in a cornstarch slurry) while the soup cooks.
  11. For Instant Pot: brown the roast if raw, add broth, tomato soup, water, and vegetables, pressure cook on high 60–75 minutes for pot roast, allow natural release, shred the beef, and season to taste.

Notes

Frozen mixed vegetables save time and provide consistent texture; designed for frozen veggies but fresh can be used with longer cooking., Save and add roast cooking liquid if slow-cooked separately to boost flavor., Shred roast while warm for tender chunks., Season with salt after simmering for best salt control., For thicker soup, use extra tomato soup, mash potatoes into broth, or use cornstarch slurry., Cool soup completely before freezing with space for expansion; reheat gently to maintain vegetable texture., Substitution ideas: use leftover roast, ground beef, or stew meat; add cooked barley, pasta, or rice for heartier soup; use diced tomatoes and extra broth for less sweet flavor; omit beef and use vegetable broth and protein alternatives for vegetarian version; add fresh herbs or bay leaf for flavor.

Nutrition

Find it online: https://gingerbaking.com/my-moms-old-fashioned-vegetable-beef-soup-smile-sandwich/