Beef Vegetable Soup (Print Version)
# Ingredients:
01 -
2 pounds of chuck roast.
02 -
2 large russet potatoes, diced.
03 -
1 bag frozen onions and peppers mix.
04 -
1 package frozen sweet corn.
05 -
1 package frozen peas.
06 -
1 pack of green beans, frozen.
07 -
4 big carrots, chopped into pieces.
08 -
32 ounces of beef stock.
09 -
2 cans of tomato soup (10.75 ounces each).
10 -
1 can of water (use the soup can to measure).
11 -
Salt and ground black pepper as needed.
# Instructions:
01 -
Rub salt and pepper onto the roast. Toss it in the slow cooker with half a can of beef stock. Cook on LOW for 10 hours, then shred the beef using forks.
02 -
In a big saucepan, heat 1 tablespoon of oil, then sauté the carrots and frozen seasoning veggies till soft.
03 -
Put the shredded roast, diced potatoes, all the frozen veggies, leftover stock, tomato soup, water, and extra seasoning into the pot.
04 -
Bring the pot's contents to a boil. Pop a lid on, lower the heat, and let it cook gently for an hour. If it's too thick, splash in a bit of water to thin it out.
# Notes:
01 -
This warm and filling soup is just the thing for chilly evenings.
02 -
Slow-cooking the beef gives it amazing flavor and makes it fall-apart soft.
03 -
Frozen veggies make life easier and help keep that fresh goodness.