Effortless Beef Soup (Printable Version)
# What You'll Need:
01 -
2 pounds of roast beef.
02 -
2 large russet potatoes, diced.
03 -
1 package of frozen mixed seasoning (or just onions).
04 -
1 bag of frozen peas.
05 -
1 bag of green beans from the freezer.
06 -
1 bag of frozen corn.
07 -
4 big carrots, cut into chunks.
08 -
32 ounces of beef stock.
09 -
Two cans of tomato soup (10.75 oz each).
10 -
1 can of water.
11 -
Salt and pepper, as needed.
12 -
1 tablespoon oil, great for frying.
# Preparation Steps:
01 -
Rub salt and pepper over the roast. Put it in the slow cooker with half a can of beef broth. Let it cook on LOW for 10 hours. Once done, shred the meat with two forks.
02 -
Fry the carrots and the seasoning mix in a bit of oil. Move everything to a big pot: shredded meat, potato chunks, all the frozen veggies, the rest of the broth, tomato soup, water, and a pinch of salt and pepper. Let it boil, then cook on low with the lid on for 1 hour. Add more water if it gets too thick.
03 -
Throw everything into the slow cooker. Cook on LOW for 6-8 hours. Shred the meat when the cooking's done.
# Additional Tips:
01 -
Stays good in the freezer for up to 3 months.
02 -
Fresh veggies work just fine instead of frozen.
03 -
Tastes even better the next day.
04 -
Adjust thickness with more water as needed.