Vegetable Beef Soup

Vegetable Beef Soup is a delicious savory soup that is easy to make.  The beef is pot roast.  Also, this is a great way to use leftover pot roast or a great way to use a pot roast.  The flavors from the pot roast make the soup taste delicious.  This is a comfort soup that is packed with flavor and nutrients.  You can also make this soup in an instant pressure cooker or on the stove top.  It has a lot of great vegetables and a wonderful broth.  In addition, this soup is perfect for a pre-made meal and for work lunch.  The flavors enhance overnight as well.  So give this soup a try, and add this to your favorites.

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Ingredients

• 2.5 – 3 lb pot roast
  • olive oil
  • granulated garkic
  • coarse black pepper
  • garlic salt
  • 2 bay leaves
  • 1 envelope of Lipton onion soup mix
  • 1/2 cup of water
• 1 container (32 oz) of beef broth
• 2 cans (10.75 oz) of tomato soup
• 16 oz bag of frozen green beans (454g)
• 10 oz bag of frozen seasoning blend (283g)

• 16 oz bag of frozen peas (454g)
• 2 cups of chopped carrots (I used baby carrots)
• 2 large russet potatoes  – cut into cubes
• 1 bag of frozen corn – 12-14 oz
• 1 can filled with water
• Olive oil to coat pan
• 2 teaspoons of coarse black pepper

 

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Supplies

• Baking pan
• Foil
• Measuring cup and measuring spoons
• Instant pressure cooker to extra large stock pot
• Sharp knife
• Cutting board
• Cooking utensils

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Directions for Vegetable Beef Soup

• Start by making the pot roast.  Pre-heat the oven to 355 degrees Fahrenheit.  Then line a baking dish with enough foil to wrap the pot roast.  Rinse off the pot roast and place on the foil. Then drizzle olive oil on both sides of the pot roast.
• Next, sprinkle the granulated garlic, coarse black pepper, garlic salt on both sides of the pot roast.

• Then on the top side, place 2 bay leaves and the cover the top with Lipton onion soup mix.

• Now, pour the 1/2 cup of water on the sides and then tightly wrap in the foil.

• Then bake in an oven safe dish for 3 1/2 – 4 hours.  So, once the pot roast is done, turn off the oven and leave the roast in the oven for 30 minutes.  Then open the foil and remove the bay leaves and shred the pot roast with 2 forks.

• So while the pot roast is resting in the oven, turn on the instant pressure cooker to saute and add 1 Tablespoon of olive oil.
• Then add in the chopped carrots, and sauté for about 8-10 minutes (depending on how thick the carrots are).

• Next, add in the seasoning blend and stir.

• Then, add in the frozen green beans and stir.

• Now, add in the frozen corn, beef broth, tomato soup, water, and stir.  Then continue cooking on sauté for another 10 minutes or until the liquid is heated up.  On most pressure cookers the sauté setting is about 25-30 minutes.  You should not exceed this time doing the prep.  So, if you have not shredded the pot roast already, turn off the instant pot and shred the pot roast before continuing.  So, the potatoes and pot roast should be added last so they do not overcook in the pressure cooker.

• Then add in the chopped potato cubes and shredded pot roast and stir.

• Next, add in the coarse black pepper and stir.

• Now, cover the instant pot/pressure cooker and cook for 20 minutes on the soup setting.  Then allow the steam to release and taste the soup.  So if you feel you need to add some salt, do so at the end.  Also, the seasoning on the pot roast usually is enough seasoning but feel free to add to your tastes.  Enjoy!
• You can also cook this on the stove top in a very large pot, sauté the ingredients as mentioned above, then after adding in the broth, tomato soup, water, pepper, bring to a boil.  Then add in the potatoes and shredded pot roast and return to a boil.  Then, reduce heat to low, cover and simmer for about 1 hour or until potatoes are to the desired tenderness.

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