Effortless Beef Soup (Print Version)
# 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:
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.
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.
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:
01 -
Freezes perfectly for up to 3 months.
02 -
Swap frozen veggies with fresh ones if you'd like.
03 -
Tastes even better as leftovers.
04 -
Thin it out with a little more water while it cooks, if necessary.