Healthy Vegetable Beef Soup Without Tomatoes

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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.

VEGETABLE BEEF SOUP in a pot next to a spoon and a roll

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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.


If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

VEGETABLE BEEF SOUP

Healthy Vegetable Beef Soup Without Tomatoes

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.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 hrs
Total Time 10 hrs 15 mins
Course Soup
Servings 8

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.

Nutrition

Nutrition Facts
Healthy Vegetable Beef Soup Without Tomatoes
Serving Size
 
1
Amount per Serving
Calories
 
222
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
20
mg
7
%
Sodium
 
724
mg
31
%
Carbohydrates
 
33
g
11
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Soup
Cuisine: American
Keywords: leftover beef stewleftover pot roastslow cooker recipesSoup Recipesvegetable beef stewvegetable soup
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Recipe Rating




14 Comments

  1. Mal @ The Chic Geek says:

    This looks so good! I love that you put okra in it, yum!

  2. Oh… when I saw ‘too many Snickers’, I thought you made a post about me! I’ve been caught!

    I was at the grocery store this morning and picked up ingredients for vegetable soup. My sweet Paula, I am so sad. You got it all wrong. It is no to okra and yes to cabbage. I even found a bag of frozen veggies with NO okra today. Can we still be friends?

    1. Lorraine,
      Of course, we will always be friends, my dear. Even if I never meet you in real life, I’m planning a bread-making party with you as soon as we both get to heaven.
      And I would eat your cabbage soup too. It’s just not my favorite. 🙂

  3. TheKitchenWitch says:

    We have soup on Halloween night, too! It’s easy, and the kids never have much appetite anyways because they’re too anxious to get started with the trick-or-treating. Yours looks great–although I’m skipping the okra 😉

  4. The Café Sucré Farine says:

    Paula – this looks wonderful – I think I would make a pot roast just to have this soup!

  5. Ann Baker says:

    5 stars
    Love the photo and the idea for using leftover pot roast! Funny, I don’t really like Halloween either. Tradition at our house is always chili (and red wine for me).

  6. I’m with you on the cabbage. I love raw cabbage but I don’t like it in soups…honestly I don’t like cooked cabbage at all. Your beef soup looks good and hearty and would be perfect for Halloween dinner around here…it’s going to be a chilly one.

  7. I adore easy soups using leftovers and frozen stuff, but leftover pot roast is a misnomer in my house, it magically gets gobbled up! I’ll try the okra… if you say so! = )

  8. Your soup looks far from a fridge raid, I feel the same way about cabbage in my soup I went on that diet and it was yucky after a day. The only thing I would add is a big onion chopped up, but I know you are not a onion fan, me on the other hand can’t live with out them :).

  9. Stephania says:

    I almost always use turnips instead of white potatoes because they don’t get as mushy….

  10. Hi Paula,
    Your Vegetable Beef Soup looks really good. I totally agree about leaving the tomatoes out of this soup so the flavors can become their own. I think celery would be a good addition to the soup if you like the flavor and of course one of your homemade rolls you have pictured with it. Yum Yum!!!

  11. sherri lynn says:

    This looks delicious! We love having soup for a bit of a lighter dinner too. After all of the candy corns I’ve consumed, this would be a good option for tonight! I didn’t have a go-to vegetable soup recipe; I think this might be it!

  12. I made a roast Sunday so I could make this soup. It was so delicious. Yum. Thanks for great ideals and great recipes.

  13. Ann Baker says:

    5 stars
    Love the photo and the idea for using leftover pot roast! Funny, I don’t really like Halloween either. Tradition at our house is always chili (and red wine for me).