Waste not, want not. I learned this lesson well! Every time I make Italian beef, I use the leftover broth to make vegetable beef soup. It’s a great way to add rich flavor to this classic soup … and not waste savory broth.
When I make soup, I make enough to last several days. I almost never have enough broth left from the Italian Beef to make enough vegetable beef soup to last that long. I add beef stock and a little red wine to the broth to extend the amount. The rest is easy … use whatever vegetables you have on hand, a little garlic, leftover Italian beef (this is actually venison, but either works!) if you have it, and you have a great soup to pair with a grilled cheese sandwich!
Incidentally, soup and grilled cheese is my favorite lunch in the winter.
This is my go-to vegetable beef soup, but you can mix it up however you like.
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium potato, diced small
- 5 cups beef stock (use Italian beef broth and stock to total the 5 cups)
- 1 Tablespoon Worcestershire sauce
- 1/2 cup dry or semi-dry red wine
- 1 12 ounce bag frozen mixed vegetables (carrots, corn, peas, green beans)
- 1/2 to 1 cup Italian beef
- Heat oil in stock pot over medium heat.
- Add garlic and stir to prevent burning.
- Add potato and brown slightly.
- Add broth, Worcestershire sauce, and wine. Bring to a low boil.
- Add vegetables. Reduce to a simmer.
- Add Italian beef and cook on low simmer for 30 minutes or until vegetables are done to your liking.
- The longer this simmers, the more dense the soup will be. Add beef stock or broth to thin the soup out if necessary.