MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

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
  1. 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.
  2. In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
  3. Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
  4. Bring to a boil, lower the heat, cover and simmer for about an hour.
  5. Add water as desired while it cooks.

Subscribe to receive free email updates:

0 Response to "MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP"

Post a Comment