Name: Effortless Beef Soup
Prep time: 600 min
Cook time: 60 min
Total time: 660 min
Cuisine: American
Ingredients: 2 big carrots, diced.; 1 bag of frozen corn kernels.; 2 pounds of chuck roast.; 1 can of water (same size as soup cans).; 1 bag of frozen mixed peppers or onions.; 4 fresh potatoes, diced.; 1 tablespoon oil for frying.; 2 small cans of tomato soup (about 10 ounces each).; 1 pack of frozen green beans.; 32 ounces of beef stock.; A pinch of salt and some black pepper for flavor.; 1 pack of frozen peas.

Big bowl of chunky beef and veggies—think potatoes, carrots, tomatoes, broccoli, peas—all mixed with a rich, savory broth. | twistytaste.com

Cozy Beef Soup

I wanna tell you about my mom’s amazing veggie beef soup. It’s the kind of cozy meal that feels just right at home. Tons of tasty beef, chunky veggies, and a mellow tomato broth that honestly tastes pretty dreamy. I always whip up a big pot so I’ve got some for now and extra to stash in the freezer.

Irresistible Bowlful

This isn’t like every other soup out there. It’s got comfort written all over it and barely takes any effort. Leftover beef and frozen veggies? Yeah, use ’em! The flavors get even better after a night in the fridge.

What Goes In It

Simple Seasoning: Salt, pepper, and if you’re feeling fancy, toss in a bay leaf.
Best Base: Good beef broth makes everything taste awesome.
Perfect Finish: Little splash of water ties it all together.
Bigger Bite: Chopped potatoes make it hearty.
Veggie Shortcut: Grab a bag of frozen mixed veggies.
Main Event: Tender beef roast for that yummiest texture.
Tomato Boost: A can of tomato soup lifts all the flavors.

A comforting bowl loaded with beef, potatoes, peas, carrots, and green beans swimming in broth. | twistytaste.com

Soup Time

Finish It Up: Spoon into bowls, sprinkle some more pepper, and enjoy with crusty bread.
Cook It Low and Slow: Let all the flavors mingle on the stovetop for 40 minutes or let your slow cooker handle things for a few hours.
Mix Everything In: Dump potatoes, beef, veggies, tomato soup, water, and broth in your pot.
Get Beef Ready: Make your beef soft and tender, however you like—stovetop, slow cooker, or use yesterday’s leftovers, then slice or shred it.

Tasty Tips To Try

Frozen veggies seriously save you time and always cook up just right. Need it creamier? Add an extra can of tomato soup. Love a deeper taste? Drop in a bay leaf or stir in a splash of Worcestershire. Got biscuits? They’re perfect for dipping.

Leftovers Made Easy

Once your soup cools off, scoop it into freezer containers. I like using single-serve bowls for quick lunches later. To reheat, just let it thaw overnight, then warm it in a pot or microwave. Feels like homemade comfort any time you want!

Ultimate Cozy Meal

This bowl means more to me than just dinnertime—it’s a bit of family history, always made with love. I remember sitting around the table laughing and sharing stories. Whether you’ve got it fresh off the stove or warmed up straight from the freezer, it always hits the spot.

A cozy bowl brimming with tender beef, potatoes, carrots, and peas in savory broth. | twistytaste.com

Frequently Asked Questions

→ Can I use fresh vegetables instead of frozen?: Go for it! Just toss them in at the right time so they end up cooked just right, not mushy.
→ Why cook the beef separately first?: Letting the beef slow cook first makes it super easy to shred and gives your broth a big flavor boost compared to cooking all together.
→ Can I freeze this soup?: Absolutely! Keep it in airtight containers once cooled and stash it in the freezer for up to three months.
→ Why use tomato soup instead of tomatoes?: Using tomato soup makes things a bit thicker and adds a hint of sweetness that works perfectly with beef broth. You’ll love the twist!
→ Can I make this all in one pot?: You can, but slow cooking the beef first gets it super tender. If you want, just choose the method that works for you.

Effortless Beef Soup

Loads of veggies, tender pot roast, and a rich tomato-beef broth make this soup the ultimate comfort food. Freeze some for later or dig in right away.

Prep Time

600 Minutes

Cook Time

60 Minutes

Total Time

660 Minutes

By: Lora Wilson

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (1 pot)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 2 big carrots, diced.

02 1 bag of frozen corn kernels.

03 2 pounds of chuck roast.

04 1 can of water (same size as soup cans).

05 1 bag of frozen mixed peppers or onions.

06 4 fresh potatoes, diced.

07 1 tablespoon oil for frying.

08 2 small cans of tomato soup (about 10 ounces each).

09 1 pack of frozen green beans.

10 32 ounces of beef stock.

11 A pinch of salt and some black pepper for flavor.

12 1 pack of frozen peas.

Instructions

Step 01

Rub roast with salt and black pepper. Pop it into the slow cooker with half the beef stock. Cook on LOW for about 10 hours. Use a couple of forks to shred into pieces.

Step 02

Fry up the seasoning blend with carrots in oil. In a big pot, throw in shredded beef, diced potatoes, frozen vegetables, remaining broth, both soup cans, water, and season to taste. Let it boil, then lower heat and cook with the lid on for an hour. Add more water if it gets too thick.

Step 03

Put everything into the slow cooker. Run it on LOW for 6-8 hours. Take out the beef when done and pull apart with forks.

Notes

Freezes perfectly for up to 3 months.

Swap frozen veggies with fresh ones if you'd like.

Tastes even better as leftovers.

Thin it out with a little more water while it cooks, if necessary.

Tools You'll Need

A crockpot.

A big soup pot.

Forks for pulling apart the meat.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

No major allergens.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 240
Total Fat: 4 g
Total Carbohydrate: 40 g
Protein: 11 g