Storage: Let the soup cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze the cooled soup in freezer-safe containers, leaving space at the top for expansion, for up to 3 months. Reheat gently on the stovetop over medium low heat or in the microwave until steaming hot, adding a splash of water or broth if it has thickened. Substitutions: Use chuck roast or another well marbled pot roast cut for the most tender beef. Fresh peas, green beans, and corn can be used in place of frozen if you prefer. For a thicker broth, replace the can of water with another can of tomato soup. For a lighter version, add extra broth and more vegetables and serve with less beef in each bowl. Make Ahead: Cook and shred the roast a day ahead and store it in the refrigerator. When you are ready to make Old-Fashioned Vegetable Beef Soup, sauté the carrots and onions, then add the shredded beef and remaining ingredients and simmer as directed. The finished soup also works well for meal prep when portioned into containers for lunches. Tips: Do not rush the simmering time, since this helps the flavors blend and the vegetables soften. Taste and adjust seasoning at the end, since the salt level can change as the soup reduces. If you prefer slow cooker vegetable beef soup, place all ingredients in the slow cooker and cook on low for 6 to 8 hours, then shred the beef and stir it back in. Nutrition Disclaimer: Nutrition information is estimated and will vary based on the specific cut of beef, broth, and tomato soup used, as well as portion sizes. For the most accurate nutrition data, use a calculator with your exact ingredients.