My Mom's Old-Fashioned Vegetable Beef Soup

• Meat

  • 1 Pot roast (about 2 pounds

• Produce

  • 4 Carrots, large
  • 1 bag Corn, frozen
  • 1 bag Green beans, frozen
  • 1 bag Peas, frozen
  • 2 Russet potatoes

• Canned Goods

  • 1 (32 oz container Beef broth
  • 2 (10.75 oz cans Tomato soup

• Baking & Spices

  • 1 Salt and pepper
  • 1 bag Seasoning blend, frozen

• Liquids

  • 1 can Filled with water

Found on smilesandwich.com

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

Directions

• 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.
• This can also be cooked in the slow cooker! Make the roast ahead of time, add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours.