Beef Vegetable Soup

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Yields: 8 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 1 Hr 20 Mins Total Time: 1 Hr 30 Mins

Yesterday’s special at “Starkey’s on the Hill” was Beef Vegetable Soup for dinner.   Soup is a great way to use up leftovers in the fridge.  I had grilled some short ribs and some tri tip steak last week when the house was full of visiting family.  I placed the leftovers into the freezer with soup in mind.

I was out of town for 5 days and while I was gone, sister Deb had made meatloaf.  A couple of days ago, I used up the leftover meatloaf in a quick and easy form of mock Shepard’s Pie … instant potatoes covered in a gravy consisting of the leftover meatloaf and leftover asparagus.  Yummm.  And YES!  The leftovers from the mock shepard’s pie go into the soup.  Leftover gravy from any meal adds a dimension to soup.  I highly recommend you never throw out a good gravy.  Put it in the freezer to use in your next soup.  Want to add a dimension to your bean soup?  Adding leftover chicken or turkey gravy will add a yumm factor.

In the ingredients, I use Old Ma Starkey spice mix.  You can find the recipe for the spice mix here.

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Ingredients

0/10 Ingredients
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Instructions

0/5 Instructions
  • Chop up and brown in a dutch oven preheated with the olive oil, the leftover beef, salt, and spice mix over medium heat for approximately 15 minutes.
  • When your beef is brown, add the chopped potatoes and onion. If your dutch oven needs more oil, add a teaspoon or two to help brown the potatoes and onions. This should take about 10 minutes over medium heat.
  • Once the potatoes start to soften, add the cabbage. Cook over medium heat for 5 minutes.
  • Add the broth and leftovers to the dutch oven. Stir well to incorporate. I used leftover carrots, corn, and green beans. If you don't have any vegetable leftovers, grab a bag of any frozen vegetables from the freezer and add half a pound. Canned vegetables are also an option. Stir to combine the leftovers into the broth, reduce heat to low, and simmer for 30 minutes.
  • Just before serving, add the tablespoon prepared stone ground mustard. Stir to combine, and serve. This meal is good with crackers, slice of bread, a salad, or texas toast!!

Tags

#beef  #dinner  #leftovers  #soup  #vegetables  

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