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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

A savory soup that uses leftover Italian beef broth and meat.

  • 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 bag (12 ounces frozen mixed vegetables (carrots, corn, peas, green beans))
  • 1 cup leftover Italian beef
  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 beef and cook on low simmer for 20 minutes or until vegetables are done to your liking.

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