Recipe Background
A rich soup with tender beef, carrots, and potatoes; shred meat for even flavor.
Beefy Vegetable Soup brings warmth and comfort to the table with its rich, savory broth and tender chunks of pot roast. The aroma of slow-cooked beef mingles with sweet carrots and earthy potatoes, inviting everyone to gather around. Each spoonful offers a satisfying blend of textures, from the soft, shredded meat to the subtly crunchy vegetables. It's hearty without being heavy, making it a perfect companion for a cozy evening with older adults or simply those who appreciate a good bowl of soup.
Starting with a quality pot roast makes all the difference. Allowing the beef to cook until it's fall-apart tender enhances the dish's comforting nature. Shredding the meat with two forks is a simple yet effective technique; it ensures the beef integrates seamlessly into the soup, distributing its rich flavor evenly. The process is almost meditative, turning a simple meal into an experience to be savored.
As the soup simmers, the kitchen fills with the comforting smells of seasoned broth and vibrant vegetables. A final boil melds the flavors, ensuring every ingredient contributes to the symphony of taste. When served, this robust soup shines as a centerpiece—ideal for sharing with family or friends. Each bowl encourages lingering at the table, savoring every last drop.
Ingredients
- 1 (2-pound) pot roast
- salt to taste
- black pepper to taste
- 1 (32-ounce) container beef broth divided
- 1 tablespoon neutral-flavored oil
- 4 large carrots chopped
- 1 (10-ounce) frozen seasoning blend
- 2 russet potatoes chopped
- 1 (10-12-ounce) bag frozen peas
- 1 (10-12-ounce) bag frozen corn
- 2 (10.75-ounce) cans tomato soup
- water to taste
Directions
- Season the pot roast with the salt and the black pepper.
- In a slow cooker, add the pot roast and 1/2 of the beef broth.
- Cover the slow cooker and cook on low until the beef is cooked through and fall-apart tender, about 10 hours.
- Transfer the beef to a cutting board and, using two forks, shred the meat.
- In a large pot over medium-high heat, add the oil.
- Add the carrots and the frozen seasoning blend to the hot oil and cook, while stirring, until the veggies are tender, about 5 minutes.
- Add the shredded beef, the remaining beef broth, the potatoes, the peas, the corn, the tomato soup, the salt, and the black pepper to the carrot mixture and stir to combine.
- Fill 1 of the empty cans of soup with the water, then add it to the pot and stir to combine.
- Bring the soup to a boil, then reduce the heat to medium-low.
- Cover the pot and simmer until the potatoes are tender and the flavors have melded together, about 1 hour.
- Serve.
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