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Hearty Vegetable Beef Soup Recipe

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★★★★★

4.5 from 52 reviews

A hearty and comforting Vegetable Beef Soup made with tender pot roast, a medley of fresh and frozen vegetables, rich beef broth, and flavorful tomato soup, perfect for a warming meal any time of year.

Ingredients

Scale

Beef

  • 1 pot roast (about 2 pounds)

Vegetables

  • 2 russet potatoes, chopped
  • 1 bag frozen seasoning blend (or chopped onions)
  • 1 bag frozen peas
  • 1 bag frozen green beans
  • 1 bag frozen corn
  • 4 large carrots, chopped

Liquids

  • 1 (32 oz) container beef broth
  • 2 (10.75 oz) cans tomato soup
  • 1 can filled with water (use the empty tomato soup can as measurement)

Seasoning

  • Salt and pepper, to taste

Instructions

  1. Prepare the pot roast: Place the pot roast in a large soup pot or Dutch oven and brown it on all sides over medium-high heat to develop flavor.
  2. Add vegetables and liquids: Add the chopped potatoes, carrots, frozen seasoning blend or chopped onions, peas, green beans, and corn to the pot. Pour in the beef broth, tomato soup cans, and fill an empty soup can with water to add to the pot as well.
  3. Season the soup: Season the soup with salt and pepper to taste, stirring gently to combine all ingredients.
  4. Simmer the soup: Cover the pot and bring the soup to a boil, then reduce the heat to low and let it simmer for about 2 to 3 hours or until the pot roast is tender and vegetables are cooked through.
  5. Shred the beef: Remove the pot roast from the pot and shred it using two forks. Return the shredded beef to the soup and stir to combine.
  6. Final simmer and adjust seasoning: Let the soup simmer an additional 10-15 minutes to meld flavors and warm through. Adjust salt and pepper if needed.
  7. Serve: Ladle the soup into bowls and enjoy your warm, nourishing vegetable beef soup.

Notes

  • Use fresh vegetables instead of frozen if preferred, adjusting cooking time.
  • Substitute beef broth with low-sodium broth to reduce sodium content.
  • For a thicker soup, add a slurry of cornstarch and water during the last 10 minutes of cooking.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Feel free to add other vegetables like celery or bell peppers for added flavor.

Keywords: vegetable beef soup, pot roast soup, hearty beef soup, comfort food, easy soup recipe

Find it online: https://www.cheftara.com/hearty-vegetable-beef-soup-recipe/