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.
- 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.