Beef Veggie Soup (Print Version)
# Ingredients:
01 -
2 pounds of chuck roast.
02 -
A couple of russet potatoes, diced.
03 -
1 bag of frozen mixed seasoning (or chopped onions).
04 -
A packet of frozen peas.
05 -
Frozen green beans, one bag.
06 -
Frozen bag of corn.
07 -
4 big carrots, sliced up.
08 -
32 ounces of beef stock.
09 -
Two cans of tomato soup (10.75 oz each).
10 -
1 can filled with water.
11 -
Add salt and pepper as you like.
12 -
1 spoonful of oil to cook with.
# Instructions:
01 -
Sprinkle your roast with salt and pepper. Put it into the slow cooker. Pour in half a can of beef stock. Cook on LOW for 10 hours. Once done, pull apart using two forks.
02 -
Fry your chopped carrots and frozen veggie mix in a bit of oil. Take a big soup pot and add: Shredded beef, diced potatoes, frozen vegetables, the rest of the beef stock, tomato soup, water, and a sprinkle of salt and pepper. Let it boil, then lower the heat. Cover the pot and simmer for an hour. Throw in more water if it's too thick.
03 -
Dump everything straight into your slow cooker. Set it on LOW for 6 to 8 hours. Once finished, shred the beef.
# Notes:
01 -
Stays good in the freezer for up to three months.
02 -
Feel free to swap frozen veggies for fresh ones.
03 -
Tastes even better the next day as leftovers.
04 -
Add extra water during cooking if it thickens too much.