January 22, 2015

Easy Vegetable Soup Recipe

 I made a really good batch of vegetable/beef soup this week!

I started with leftover roast beef and potatoes from the previous evening's dinner. If you do not eat meat...just leave it out, and still have a great soup.
I had to make a slightly different recipe since I was out of one ingredient (tomato soup) and I did not want to drive to the grocery store. I have done last minute recipe substitutions before...and sometimes they work and sometimes they do not. 

This time I think my soup was better than ever! I switched two ingredients...and wow, such flavor. Look it over and see what you think. There is one ingredient that you have probably never used in vegetable soup before...Bushes Baked Brown Sugar Beans. Yep. That may just be the magic ingredient.
This Week's Vegetable Soup

Take what is left from a roast beef dinner.  If you have nothing left then I suggest that you just cook your roast beef and several potatoes in a crock pot overnight so that it will be read for the soup the next day. 

This is how I make my veggie soup this week.
You all know that I am not a precision cook! …so there are not specific amounts listed for the ingredients. When I  make vegetable soup I use what I have in the house.

  1. diced roast beef from being slow cooked in crockpot,
  2. several precooked potatoes from when the roast was cooked in the crockpot,  
  3. medium sized can of Bushes Brown Sugar Baked Beans,
  4. Worcestershire sauce, 
  5. small bags of frozen veggies…your choice. (I used baby lima beans, peas, and corn.)
  6. about 1/4 cup tomato ketchup.
  7. 2 larger boxes beef broth.

1. Cut cooked roast beef pieces into small bite size pieces. Place into your soup pot. Sprinkle with Worcestershire sauce.
    2. Cut potatoes into small bit sized pieces. Place into your soup pot.  Sprinkle with Worcestershire sauce. You want the sauce to soak into the potatoes.
3. Pour one large box of beef broth into the soup pot. Add remaining later as you add vegetables.
4. Pour a medium sized can of Bushes baked beans into the soup pot. Stir.
5. Add small bags of frozen peas, frozen lima beans, and frozen corn.
6. Add ¼ cup of Worcestershire sauce to the soup pot. Stir.
7.  Add two or three good squirts of ketchup…stir all.
    8. Heat soup slowly and bring to a boil. After the soup comes to a boil, lower to a simmer for about 15 minutes.
    9. Bon Appetit! Add some crusty French bread and a salad...and you will have a nice meal.
    Depending on how many veggies, and the amount of each veggie, you will need to add more liquid. Sometimes I add a cup of water. Sometimes I add another cup or two of broth. You will have to use your own judgment on this. Taste as you create.

This recipe can have various amounts of everything depending on your choice and amount of veggies. The more vegetables that you add, the more broth you will need, etc.  The main thing is to make sure that your broth suits your taste. I do not add any extra salt, because we try to limit our intake. I think that there is enough sodium in the Worcestershire sauce, ketchup, and can of baked beans.  Feel free to add any vegetable that you like and that will stand up to being in a soup pot. This soup is good to have around for a day or so...if it lasts that long. :-)  The flavors just get better. Hubby and I both agreed that this batch of soup was extra good!

If you are a vegetarian I believe that this could be made without the beef...and still be great. You will want to switch to vegetable broth also.
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My Kentucky Living
My Kentucky Living

Hello, I'm Sheila and my house is a giant art project! I enjoy creating an environment where my family can feel safe, secure, and loved. We are empty nesters learning to slow down and enjoy life.

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