Mom's Beef Soup (Print Version)
# Ingredients:
01 -
2 cans (10.75 oz each) of tomato soup.
02 -
4 big carrots, diced.
03 -
1 pound bag of frozen green beans.
04 -
1 tablespoon of oil for cooking.
05 -
Salt and black pepper, adjust as you like.
06 -
1 medium bag of frozen corn.
07 -
1 medium bag of frozen peas.
08 -
2 large russet potatoes, cut into chunks.
09 -
1 large bag of frozen seasoning mix, or use onions.
10 -
32 ounces of beef stock.
11 -
2 pounds of chuck roast.
12 -
1 can full of water.
# Instructions:
01 -
Rub roast with salt and pepper. Put in slow cooker with half the beef stock. Cover and cook on LOW for 10 hours. Pull it apart using forks.
02 -
In a big pot, sauté the carrots and frozen seasoning in oil. Toss in the shredded beef, chopped potatoes, leftover broth, tomato soup, all the frozen veggies, salt, pepper, and water. Bring to a boil, then turn the heat down. Cover and simmer for an hour. Add some extra water if it gets too thick.
03 -
Dump everything into a slow cooker. Cook on LOW for 6 to 8 hours. Shred the roast when it's done cooking.
# Notes:
01 -
Works great for freezing up to 3 months.
02 -
You can swap frozen veggies for fresh ones.
03 -
Tastes even better the next day.
04 -
Add extra water if it's too thick while simmering.