Beginner, Soups and Stews

Vegetable Beef Soup

vegetable beef soup

This easy recipe for vegetable beef soup is a swell way to use up leftovers. The tomato-based broth is loaded with vegetables.

overhead shot of two bowls of vegetable beef soup with two wedges of cornbread and a pan of cornbread to the side

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I honey recipes that volition permit past to clean out my refrigerator by using up leftovers. Last week we had a cold spell and I was thankful I had pot roast on the menu. This calendar week, I transformed the leftover roast, carrots, and potatoes into a comforting vegetable beef soup.

This recipe is a favorite from The Husband'southward side of the family. I imagine it came about as a low-cost fashion for The Married man's grandmother to feed her four children. It's pretty versatile in that y'all can make the base and then add pretty much anything else y'all desire — dark-brown rice from last week's stir fry, green beans from Mon's night's dinner. It's full comfort food at its about basic level.

ingredients for vegetable beef soup include tomato juice, chicken broth, onion, potatoes, celery, lima beans black eyed peas, cooked shredded beef and frozen mixed vegetables

Vegetable Beef Soup – What Y'all'll Demand

Start, permit's talk protein. You lot take a couple options, but whatever you lot choose, it needs to be cooked showtime. I prefer to use leftover roast because it's already prepare to become. Merely you could besides purchase a small chuck roast (effectually one pound or so) and cook it specifically for this recipe. If you accept an Instant Pot, you tin can achieve this typically within xc minutes. And so merely let information technology cool enough that you can shred it.

Another choice, if you lot just don't have time or access to a cooked pot roast, is ground beef. Cook one pound of footing beef in a large skillet over medium rut. Break up the beef into smaller pieces with a spoon and cook until it'southward no longer pinkish. Bleed all the grease from the meat.

Equally I mentioned, you'll need a few cadre ingredients for the soup base. Start with iv cups of lycopersicon esculentum juice and four cups of craven stock. I also similar to add in one small, chopped onion, one stalk of diced celery and ii cloves of minced garlic.

Now for the add ins. I include 5-half dozen small-to-medium ruby-red or yellow new potatoes. I prefer using new potatoes versus a Russet or baking potato because one, I don't have to skin them. Two, they hold upwards better texture-wise during cooking. Bring the soup base of operations to a eddy, then reduce the heat to depression, cover, then simmer for xl minutes.

Finally, I add one (15-ounce) tin can of lima beans, 1 (xv-ounce) can of blackness-eyed peas, your cooked roast or hamburger meat and 1 (12-ounce) handbag of frozen mixed vegetables. Simmer until the soup is heated through, most 10 more minutes. Season the soup with salt and pepper to taste. I like to serve this with a batch of Homemade Skillet Cornbread.

pot of vegetable beef soup with a wooden mixing spoon

How to Store Leftovers

For my family unit of four, I can usually get two meals out of one pot of soup. Allow the leftover soup to cool completely, then transfer it to an airtight container with a chapeau. Swallow the leftover soup within four days.

One time y'all've added the potatoes, I do not recommend freezing this soup. It changes the texture of the potatoes. They will go from business firm to mushy and grainy. If you are making this soup with the intention of freezing it for later, leave the potatoes out. Transfer the cooled soup to a freezer-rubber container with a lid. It will last in the freezer for iii months.

Let the soup the thaw completely, then simmer over depression heat until it'southward heated through. Melt the potatoes separately and add them in earlier serving. Trying to melt the potatoes with the soup can cause the remainder of your vegetables to become overcooked.

If you are a home canner, this soup cans beautifully! You lot will demand a pressure level canner; a water bath canner will not reach the recommended temperature that kills off whatsoever botulism spores which cause food spoilage. I store my soup in quart jars with i-inch of headspace. Wipe the rims of the jars clean and seal with clean lids and rings. I tin can my soup for 90 minutes at x pounds of pressure. However, I would consult the user's manual that came with your canner.

bowl of vegetable beef soup with a spoon and a pan of cornbread in the background

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Vegetable Beef Soup

This easy recipe for vegetable beef soup is a great fashion to use upwardly leftovers. The tomato-based goop is loaded with vegetables.

Course Soup

Cuisine American

Cook Fourth dimension 50 minutes

Full Time 50 minutes

Servings 8 people

Calories 488 kcal

  • four cups tomato juice
  • 4 cups chicken broth
  • 1 small onion chopped (well-nigh 1 cup)
  • 5 small-to-medium blood-red or yellowish new potatoes cubed
  • 2 cloves garlic minced
  • 1 stalk celery diced
  • 1 (15 ounce can) lima beans
  • 1 (15 ounce can) black-eyed peas
  • i ½ – 2 cups cooked pot roast or basis beefiness
  • 1 (12 ounce bag) frozen mixed vegetables
  • Salt and pepper to taste

  • Combine lycopersicon esculentum juice and chicken goop in a large stockpot over medium loftier estrus.

  • Add together onions, murphy, celery and garlic. Bring to a eddy.

  • Encompass, reduce heat, and simmer for 40 minutes.

  • Add lima beans, black-eyed peas, roast and frozen mixed vegetables. Simmer until heated through, most 10 more than minutes.

  • Flavour with salt and pepper.

Let the leftover soup to absurd completely, then transfer it to an airtight container with a hat. Consume the leftover soup inside iv days.

I do not recommend freezing this soup equally information technology tin can modify the texture of the potatoes. If you are making this soup with the intention of freezing it for later, go out the potatoes out. Transfer the cooled soup to a freezer-safe container with a lid. It will last in the freezer for 3 months. Allow the soup the thaw completely, then simmer over low heat until it's heated through. Cook the potatoes separately and add together them in before serving.

To can, store the soup in quart jars with i-inch of headspace. Wipe the rims of the jars clean and seal with clean lids and rings. Pressure can for xc minutes at 10 pounds of pressure.

Serving: 2 cups | Calories: 488 kcal | Carbohydrates: 30 g | Protein: 32 chiliad | Fat: 27 g | Saturated Fat: 9 g | Polyunsaturated Fat: one.7 one thousand | Monounsaturated Fat: thirteen g | Cholesterol: 90 mg | Sodium: 181 mg | Potassium: 1341 mg | Fiber: 6.ix g | Sugar: 10 m