Vegetable Beef Soup

Vegetable Beef Soup

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. 

Vegetable Beef Soup

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. 

Vegetable Beef Soup
Serves 8
A savory soup that uses leftover Italian beef broth and meat.
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98 calories
13 g
0 g
2 g
5 g
0 g
238 g
340 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
238g
Servings
8
Amount Per Serving
Calories 98
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 340mg
14%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 1g
Protein 5g
Vitamin A
43%
Vitamin C
11%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tablespoon olive oil
  2. 2 cloves garlic, minced
  3. 1 medium potato, diced small
  4. 5 cups beef stock (use Italian beef broth and stock to total the 5 cups)
  5. 1 Tablespoon Worcestershire sauce
  6. 1/2 cup dry or semi-dry red wine
  7. 1 12 ounce bag frozen mixed vegetables (carrots, corn, peas, green beans)
  8. 1/2 to 1 cup Italian beef
Instructions
  1. Heat oil in stock pot over medium heat.
  2. Add garlic and stir to prevent burning.
  3. Add potato and brown slightly.
  4. Add broth, Worcestershire sauce, and wine. Bring to a low boil.
  5. Add vegetables. Reduce to a simmer.
  6. Add Italian beef and cook on low simmer for 30 minutes or until vegetables are done to your liking.
Notes
  1. The longer this simmers, the more dense the soup will be. Add beef stock or broth to thin the soup out if necessary.
beta
calories
98
fat
2g
protein
5g
carbs
13g
more
Rooted in Foods http://rootedinfoods.com/

1 Reply to "Vegetable Beef Soup"

  • Immigrant Meals from the Late 1800s | January 7, 2016 (6:45 pm)

    […] meat! Boiling meat provides broth that can be reused later. Broth makes great soups … my vegetable beef soup is a modern-day example of how to reuse meat broth. Broth can also be used to boil rice or […]

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