Healthy Vegetable Beef Soup Without Tomatoes
Sneak Preview: Healthy Vegetable Beef Soup Without Tomatoes uses pot roast leftovers to create a delicious and filling vegetable soup.
We don’t have many traditions associated with Halloween–it’s not my favorite holiday. But there is one tradition I like. We always have soup for dinner. This year, I’m making this vegetable beef soup recipe. It makes me feel better after eating too many Snicker bars and Reese peanut butter cups.
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How to make Vegetable Beef Soup Without Tomatoes:
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 somewhat 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.
Usually, I’m not too fond of boiled okra, but I love it in a soup recipe for some mysterious reason. Leave it out if you disagree.
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 looking for something new in this category.
3. No tomatoes
I love tomatoes but prefer my vegetable soup without them.
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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.
Do you need some bread to go with this soup?
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Healthy Vegetable Beef Soup Without Tomatoes
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
- 1 Bay leaf
- 1 cup frozen peas
- 1 cup green beans - I prefer canned or frozen
- 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
- Add meat, gravy and/or broth, potatoes, carrots and Bay leaf to slow cooker. Cook on LOW for 8-10 hours.
- Approximately 30 minutes before eating, add remaining vegetables and seasoning and turn heat to HIGH on slow cooker.
- Remove bay leaf and season to taste with freshly-ground pepper.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.