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Old-Fashioned Vegetable Beef Soup

A comforting and hearty vegetable beef soup with tender beef and your favorite veggies, perfect for weeknights or when you need a little extra coziness.
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Equipment

  • Large pot or Dutch oven

Ingredients
  

Main ingredients

  • 2 pound pot roast cut into bite-sized pieces
  • 4 large carrots peeled and chopped into bite-sized rounds or half-moons
  • 1 bag frozen corn
  • 1 bag frozen green beans
  • 1 bag frozen peas
  • 2 large Russet potatoes peeled and diced
  • 32 oz beef broth
  • 2 cans condensed tomato soup 10.75 oz each
  • 1 bag frozen seasoning blend e.g., onion, celery, bell pepper
  • water to get the perfect soup consistency
  • salt and pepper to taste

Instructions
 

  • Cut the pot roast into nice, bite-sized pieces.
    2 pound pot roast
  • Peel and chop carrots into bite-sized rounds or half-moons. Peel and dice Russet potatoes into pieces similar in size to carrots.
    2 pound pot roast
  • In your largest pot or Dutch oven, pour in the beef broth and both cans of condensed tomato soup. Add a good splash of water, with more to be added later if needed for consistency.
    2 pound pot roast
  • Add the bite-sized pot roast pieces, chopped carrots, and the entire bag of frozen seasoning blend to the pot. Stir to combine.
    2 pound pot roast
  • Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender.
    2 pound pot roast
  • Add the diced potatoes, frozen corn, frozen green beans, and frozen peas to the pot.
    2 pound pot roast
  • Continue to simmer uncovered for another 20 to 30 minutes, allowing vegetables to tenderize and the soup to thicken.
  • Taste and season with salt and pepper as needed.
    2 pound pot roast

Notes

Once cooled, store your delicious Vegetable Beef Soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It should stay good in the freezer for about 2-3 months. When you’re ready to enjoy, thaw it in the fridge overnight and then gently reheat it on the stovetop or in the microwave. You might need to add a splash of water or broth when reheating to get it back to your desired consistency.