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Classic Beef Soup Bowl
I'm excited to tell you all about my mom's go-to beef and veggie soup. It's just pure home comfort in a bowl. You'll get juicy beef, loads of chunky veggies, and a broth that's light but flavorful. I usually fix up a huge pot so there's some for later in the freezer too.
Why It Hits the Spot
This soup's something special. We're talking cozy flavors and a super easy way to cook. I love how it's perfect for using up leftover beef or frozen veggies sitting in your freezer. Let it chill overnight and it only gets tastier.
What You’ll Need
- Main Event: You want a juicy beef roast—makes everything so good.
- Flavor Booster: Beef broth gives that deep comfort vibe.
- Veggie Helpers: A bag of frozen mixed veg keeps things simple.
- Get Full: Potato cubes make it extra filling.
- Tomato Goodness: Tomato soup brings out awesome flavor.
- Keep It Light: Pour in some water so everything comes together.
- Little Extras: Sprinkle salt, pepper, and maybe toss in a bay leaf.
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How To Whip It Up
- Almost Ready
- Finish off your beef—do it in the slow cooker, stovetop, or just grab leftovers and slice them up.
- Load the Pot
- Throw everything in—veggies, beef, broth, potatoes, tomato soup, water.
- Let It Bubble
- Let the pot go for about 40 minutes on the stovetop, or take your time all day in a slow cooker.
- Dig In
- Add your favorite seasoning and eat it up with crusty bread on the side.
Easy Flavor Wins
Frozen veggies never let you down for easy soup. If you like it super thick, just mix in more tomato soup. For extra oomph, toss in a bay leaf or some Worcestershire. Oh and don’t skip warm biscuits on the side!
Keep Leftovers Fresh
Let your soup chill, then divvy it up and freeze what you don’t eat. I like doing single-serving containers—makes lunches a breeze. Just defrost overnight, reheat, and you’re set with a homemade meal fast.
Warmth for the Soul
This isn’t just dinner—it’s a family classic that always brings me back. Every time I make it, I think about the good times with my family at the table. Doesn’t matter if you just made it or pulled it from the freezer, it’s always spot on.
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Common Questions
- → Can I use fresh vegetables instead of frozen?
Absolutely! Fresh is awesome. Just throw them in when it's almost done so they stay crisp.
- → Why cook the beef separately first?
Cooking beef slow and alone makes it fall-apart soft. This way, you get richer flavor than tossing it all together at once.
- → Can I freeze this soup?
Definitely! Let it cool, put in airtight containers, and it'll keep up to three months in the freezer.
- → Why use tomato soup instead of tomatoes?
Tomato soup thickens things up and adds a mellow, sweeter note. That really makes the soup taste classic.
- → Can I make this all in one pot?
Yep, you can! But if you've got time, slow cooking the beef alone makes it way more tender. You can also toss it all in the slow cooker from the start.