Beef and Vegetable Soup: The Recipe You Probably Don't Need
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.
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.
Stage 2
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.
Stage 3
Remove the bay leaf and season to taste with freshly ground pepper and Kitchen Bouquet (if using) before serving.
Notes
Cooking on a stovetop: Use a large Dutch oven or a small stock pot. Heat the soup through Stage 1 to a boil over medium heat, then let it simmer for an hour. When the carrots are tender, go to Stage 2 and add the remaining ingredients. Heat over medium-low until all vegetables are cooked--usually 30-45 minutes.