A Vegetable Beef Soup Recipe Without Tomatoes

This healthy vegetable beef soup is a great way to clean out the fridge and use up leftovers. All ingredients and amounts are negotiable. Please take a look at the recipe notes for directions for making this recipe on a stovetop.

Vegetable and Beef Soup without Tomatoes

Prep Time 15

Cook Time 8

Total Time 8 15

Ingredients

½-1 cup (100-220 g) leftover pot-roast or pre-cooked beef - cubed or shredded
1 quart (908 g) leftover gravy and/or beef broth - If using broth, use homemade, canned, or bouillon cubes or paste with water.
2-3 (2-3) medium potatoes, diced, peeled, or unpeeled
2-3 (2-3) sliced whole carrots or sliced baby carrots
1 tablespoon (1 tablespoon) Worcestershire sauce
1 (1) bay leaf
1 cup (165 g) frozen peas
1 cup (150 g) green beans - I prefer canned or frozen.
1 cup (165 g) frozen corn
1 cup (100 g) frozen okra
1 cup (188 g) lima beans - or other beans of your choice
1 tablespoon (1 tablespoon) salt-free seasoning - for example, McCormick Perfect Pinch Garlic & Herb
⅓ tablespoon (⅓ tablespoon) freshly ground pepper
1 tablespoon (1 tablespoon) Kitchen Bouquet (optional)

Instructions

Add Base Ingredients: Add the ½-1 cup leftover pot-roast or pre-cooked beef, 1 quart leftover gravy and/or beef broth, 2-3 medium potatoes, diced, peeled, or unpeeled, 2-3 sliced whole carrots or sliced baby carrots, 1 tablespoon Worcestershire sauce, and 1 bay leaf to a slow cooker. Cover and cook on LOW for 8-10 hours or HIGH for 3-4 hours.
Add Veggies and Seasoning: Approximately 30-45 minutes before serving, add the 1 cup frozen peas, 1 cup green beans, 1 cup frozen corn, 1 cup frozen okra, 1 cup lima beans, 1 tablespoon salt-free seasoning, ⅓ tablespoon freshly ground pepper, and 1 tablespoon Kitchen Bouquet (optional) . Add more broth or water if necessary to cover the veggies. Turn the heat to HIGH on the slow cooker to finish cooking.
Optional: Add garlic, chili powder, or herbs like fresh parsley, thyme, oregano, or basil if you are feeling creative.
Finish and Serve: Remove the bay leaf and season to taste with freshly ground pepper and Kitchen Bouquet (if using) before serving. Serve hot.

Notes

Cooking on a stovetop: Use a large Dutch oven or a small stock pot. Heat the soup to a boil over medium heat, then let it simmer for an hour. When the carrots are tender, add the remaining ingredients. Heat over medium-low until all vegetables are cooked--usually 30-45 minutes. Serve hot.

Nutritional Information