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.
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
- 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 beef and cook on low simmer for 20 minutes or until vegetables are done to your liking.
Hello – it appears the recipe is not loading here, any way I can still access it?
Hi Pam, thanks for letting me know! I fixed it… you should be able to see the recipe now.
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