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My Mom's Old-Fashioned Vegetable Beef Soup

My Mom’s Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. it’s super simple homemade vegetable beef soup recipe and makes enough to freeze!

This Vegetable Beef Soup recipe makes a good deal, and it's ideal to adjust the ingredient amounts dependent on the size of your beef roast.

It's the great slow cooker soup recipe to freeze in parts and thaw to reheat later (if you can stand to not consume everything at once).

Here are inks to the food storage containers, and my slow cooker to freeze of the extras!

Next time you're looking give a go to this vegetable beef soup recipe. It is a family favorite that is likely to make it.

Recipe adapted from here
My Mom's Old-Fashioned Vegetable Beef Soup
  • 1 pot roast (about 2 pounds)
  • 2 russet potatoes, chopped
  • 1 bag frozen seasonìng blend (or just chopped onìons)
  • 1 bag frozen peas
  • 1 bag frozen green beans
  • 1 bag frozen corn
  • 4 large carrots, chopped
  • 1 (32 oz) contaìner beef broth
  • 2 (10.75 oz) cans tomato soup
  • 1 can fìlled wìth water
  • Salt and pepper, to taste
  1. Season roast with salt and pepper and put on your slow cooker with half a can of beef broth. Cook on LOW.
  2. In a really 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 one hour.
  5. Add water as desired while it cooks.

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