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.
Ingredients
Instructions
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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.
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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.
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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.
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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!!
