MY MOM’S OLD-FASHIONED VEGETABLE BEEF SOUP
There’s nothing gourmet or fancy about this homemade vegetable beef soup recipe, which is why I love it. Tastes like my childhood – comforting, hot and full of delicious chunks of beef and veggies.
Who doesn’t love some good ole’ meat and potatoes. Or, if you’re in my family you’d pronounce it “potatahs.”
This Old-Fashioned Vegetable Beef Soup recipe makes a LOT, and it’s best to adjust the ingredient quantities based on the size of your beef roast.
It’s the perfect slow cooker soup recipe to freeze in portions and thaw to reheat later (if you can stand not to eat it all at once).
prep time: 10 HOURS
cook time: 1 HOUR
total time: 11 HOURS
INGREDIENTS
- 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
Get the full instruction @ smilesandwich.com
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