Vegetable Beef Soup Recipe
Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Fall is such a busy time for our family. With horseback riding, flag football, and homework, every afternoon and evening is filled with somewhere to be or something to do. For a hectic fall schedule, leftover makeovers are a must. With a little planning, I am able to feed my family healthy, home-cooked meals every night.
First, I noted the nights we would be eating early in order to get to practice on time. On those nights (Wednesday & Thursday), I needed extra-quick meals. So, those nights had to be leftover makeover nights. With that in mind, here’s what the menu looked like:
Cooking a little extra of the main dish at the beginning of the week provided me with the leftovers I needed to throw together quick meals in the middle of the week when we are the busiest. The leftover roast beef, green beans, and butter beans became veggie beef soup. The leftover pork chops became pork fried rice.
Give this method a try the next time you know you have a harried week coming up. Sit down for a couple minutes and plan out your meals. It will save you time and frustration on the nights that you really don’t have time to think about “What’s for supper?”
Veggie Beef Soup
- 2 (14.5 oz) cans chopped tomatoes, undrained
- 4 cups water
- 1 envelope dry onion soup mix
- Leftover roast beef cut into bite-size pieces (approx. 1 ½ cups)
- Leftover or frozen mixed veggies (corn, butter beans, green beans, carrots) (approx. 2 cups)
- 2 c. frozen hash brown potatoes or cubed red potatoes
- 1 t. beef boullion
- 1 clove garlic, minced
- 1-2 t sugar (to taste)
- Black pepper to taste
Combine first 8 ingredients in Dutch oven and bring to a boil. Cover and simmer 20-30 minutes. Add sugar and pepper to taste. Simmer 5 minutes more. Serve with apple slices and crostini*.
Crostini…for a fun “topper” to this or other soups, thinly slice a stale French baguette. Spread in an even layer onto a baking sheet. Drizzle with olive oil and sprinkle with garlic salt. Toast in a 350 degree oven 8-10 minutes or until browned.