I grew up eating this delicious soup. My grandmother would add elbow macaroni to it also. Seems to feed more people that way. I'm making it now. With a pan of cornbread to go with it. Can hardly wait.
MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP
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
- Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
- In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
- Bring to a boil, lower the heat, cover and simmer for about an hour.
- Add water as desired while it cooks.
MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP
4/
5
Oleh
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