Old-fashioned Vegetable Beef Soup Recipe
This Old-fashioned Vegetable Beef Soup combines tender pot roast with russet potatoes, carrots, and a medley of frozen vegetables like peas, green beans, and corn in a rich beef broth with tomato soup. It's a comforting, hearty meal perfect for cold days. Enjoy this classic, flavorful dish that’s easy to prepare in one pot.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 pot roast (about 2 pounds)
- 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
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Instructions
- In a large pot, sear the pot roast on all sides until browned.
- Add beef broth, tomato soup, and water to the pot. Bring to a simmer.
- Add chopped potatoes, carrots, and seasoning blend. Simmer for 1 hour.
- Add the frozen peas, green beans, and corn. Continue to simmer for another 30 minutes, or until the vegetables are tender and the beef is cooked through.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- You can use fresh vegetables instead of frozen ones if preferred.
- Adjust the seasoning and thickness of the soup by adding more water or broth as needed.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg