My Mom's Soup (Print Version)
# Ingredients:
01 -
Pot roast, 2 lbs.
02 -
Chop up 2 russet potatoes.
03 -
A pack of frozen seasoning blend or onions.
04 -
Frozen peas, 1 bag.
05 -
1 bag of frozen corn.
06 -
1 bag of green beans (frozen).
07 -
4 large carrots, diced.
08 -
Beef broth, 32 ounces.
09 -
Two 10.75-ounce cans of tomato soup.
10 -
Fill 1 can with water.
11 -
Add a bit of salt and pepper to your liking.
12 -
1 tablespoon of oil for cooking.
# Instructions:
01 -
Sprinkle the roast with salt and pepper. Place inside the slow cooker and pour in half a can of beef broth. Set it to LOW and cook for 10 hours. Once done, shred the meat with two forks.
02 -
Lightly fry the carrots and seasoning mix in oil. Place them in a big pot along with the shredded beef, chopped potatoes, all the frozen veggies, the rest of your broth, tomato soup, water, and seasoning. Get it boiling, then cover and let it simmer for an hour. Add more water if it seems too thick while cooking.
03 -
Dump everything straight into the slow cooker and set it to LOW for 6-8 hours. Pull the beef apart with forks when it's finished.
# Notes:
01 -
Keeps well in the freezer up to 3 months.
02 -
Swap out frozen veggies for fresh ones if you want.
03 -
Tastes even better as leftovers!
04 -
Add extra water during cooking to thin it out if needed.