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