Can I use a different cut of beef instead of a pot roast?

Yes! While a pot roast is ideal for its tenderness and flavor, you can use other cuts of beef like stew meat or chuck roast. Just be sure to cook the beef long enough to break down the fibers and make it tender. If you're using stew meat, you can also skip the slow-cooking step and add it directly to the pot when making the soup.

Can I make this soup in the Instant Pot or pressure cooker?

Absolutely! If you’re using an Instant Pot or pressure cooker, you can cut down on cooking time. To make this in a pressure cooker, season and brown the beef first using the sauté function, then add all the ingredients and cook on high pressure for 35-40 minutes. Afterward, let the pressure release naturally before shredding the beef.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better after sitting for a while because the flavors have time to meld together. You can make it a day or two ahead and store it in the fridge. It also freezes very well for up to 3 months. Just let it cool completely before storing, and when you’re ready to eat, simply reheat on the stove.

Can I make this soup vegetarian?

Yes, you can definitely make a vegetarian version of this soup! Simply omit the beef and beef broth. Instead, use vegetable broth as the base, and feel free to add more vegetables like mushrooms, zucchini, or squash to enhance the flavor. If you’d like a bit of protein, you can add beans or lentils.

What vegetables can I add or substitute?

This recipe is super flexible when it comes to vegetables! If you don’t have frozen peas, green beans, or corn, you can substitute them with other frozen or fresh vegetables like diced bell peppers, spinach, or even butternut squash. You can also add some leafy greens like kale or spinach for added nutrition.

Vegetable Beef Soup Recipe A Cozy Comfort for All

Description

This hearty, comforting Vegetable Beef Soup is packed with tender beef, hearty vegetables, and savory flavors. It’s a family favorite that’s perfect for any time of year and especially great for meal prep and freezing!

Ingredients

Scale

1 pot roast (about 2 pounds)
2 russet potatoes, chopped
1 bag frozen seasoning blend (or 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

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Instructions

Cook the pot roast with salt and pepper, either in a slow cooker for 10 hours on low or on the stove until tender. Shred the beef using two forks.
In a large pot, sauté carrots and seasoning mix (or onions) in oil for 5-7 minutes until the carrots are tender.
Add shredded beef, potatoes, frozen peas, green beans, corn, and beef broth. Stir well.
Add tomato soup, water, and season with salt and pepper. Stir to combine.
Bring to a boil, reduce heat, cover, and simmer for about 1 hour. Stir occasionally, adding more water if needed.
Taste and adjust seasoning if necessary. Serve and enjoy!

Notes

Feel free to swap out veggies or add extra seasonings like thyme, Worcestershire sauce, or red pepper flakes for added flavor.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop / Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 7g
Sodium: 900mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 22g
Cholesterol: 65mg