Vegetable Beef Soup

Vegetable Beef Soup
Yield: 8 servings

Ingredients:

• 1 pot roast (about 2 lbs.)
• 2 russet potatoes, chopped
• 1 bag frozen onions
• 1 bag frozen peas
• 1 bag frozen green beans
• 1 bag frozen corn
• 4 large carrots, chopped
• 32 oz. container beef broth
• 2 10.75 oz. cans tomato soup,
• 1 empty soup can filled with water

Directions:

1. Season roast with garlic powder, salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
2. In a very large pot, saute carrots and season with salt and pepper. Cook until tender. Add beef, broth from roast, potatoes, remaining veggies, remaining beef broth, tomato soup and water. Bring to a boil, lower the heat, cover and simmer for about an hour.
3. Add water as desired while it cooks.