Vegetable Beef Soup– An Antidote for Too Many Snickers

Use pot roast leftovers to create a delicious and filling Healthy Vegetable Beef Soup. It’s my antidote for all the sweets that swirl around us at Halloween.

We don’t have many traditions associated with Halloween–it’s not my favorite holiday. But there is one tradition I really like. We always have soup for dinner and this year, I’m making vegetable soup. It actually makes me feel better after eating too many Snicker bars and Reese peanut butter cups.

How to make Healthy Vegetable Beef Soup

Who needs a recipe for vegetable soup? Not me, and probably not you either. But I have something to say regarding the ingredients I prefer. I bet you do, too, and I’m hoping you’ll share in the comments because I’m always looking for new ways to improve the classics.

My vegetable soup is rather like a scavenger hunt. I start with leftover pot roast and gravy. Then I raid the fridge for once-fresh-but-now-tired veggies and half-empty bags of the frozen variety.

Next, I grab a can or two of veggies out of the pantry, and finally, if the weather is not too cold, I check to see if I have any herbs I can add to the mix.

It may seem like an anything-goes policy, but actually, I do have a few rules.

My rules for Vegetable Beef Soup

1. Yes to frozen okra.

I don’t normally like boiled okra, but for some mysterious reason, I love it in a soup recipe.

2. Yes to salt-free seasoning

I usually don’t add extra salt because the variety of spices in salt-free seasoning adds interest to the flavor. I currently use Kroger brand Zesty Blend, but I’m always on the lookout for something new in this category.

3. No to tomatoes

I love tomatoes but prefer my vegetable soup without.

4. No cabbage.

Sorry, Mom. I never learned to like the cabbage you put into your vegetable soup. Furthermore, it reminds me of the cabbage soup some people eat to lose weight.

This recipe is perfect for a slow cooker. Simmer all day long and half the night too, if necessary, on days you aren’t sure when you’ll get home.

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Continue to Content

Vegetable Beef Soup

Yield: 6

Prep Time: 15 minutes

Cook Time: 10 hours

Total Time: 10 hours 15 minutes

This healthy vegetable beef soup is a great way to clean out the fridge and use up leftover pot roast. All ingredients and amounts are negotiable.

Print

Ingredients

• 1 cup leftover pot-roast, cubed or shredded
• 2 quarts leftover gravy and /or beef broth
• 2-3 potatoes, diced
• 2-3 sliced carrots
• 1 tablespoon Worcestershire sauce
• Bay leaf
• 1 cup frozen peas
• 1 cup green beans (I prefer canned)
• 1 cup frozen corn
• 1 cup frozen okra
• 1 cup lima beans
• 1 tablespoon Salt-Free Seasoning (I like Kroger brand Zesty Blend)
• Pepper

Instructions

1. Add meat, gravy and/or broth, potatoes, carrots and Bay leaf to slow cooker. Cook on LOW for 8-10 hours.
2. Approximately 30 minutes before eating, add remaining vegetables and seasoning and turn heat to HIGH on slow cooker.
3. Remove bay leaf and season to taste with freshly-ground pepper.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.

• 
  All-Clad SD712D51 4 Quart Deluxe Slow Cooker, Stainless Steel

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 1476mgCarbohydrates: 58gFiber: 9gSugar: 8gProtein: 15g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest