Heat Up a Cold Winter Day With Homemade Vegetable Beef Soup
This is my mom’s recipe for vegetable beef soup, and it is a favorite meal at my house. Just as she did, I make it from a planned leftover from a roast, thereby saving cooking time. And the best part about making this soup is the next day - when it tastes even better. Why not take a bowl with you to work? And warm it up for lunch.
This soup isn’t just for the wintertime; it’s a wonderful way to use fresh vegetables in the summer. All you need to do is to use some of the meat and broth from a roast, and add any fresh vegetables you have on hand from your garden.
Gather the ingredients to make this recipe for vegetable beef soup:
1 large onion, chopped
4 carrots, sliced diagonally
4 stalks celery, sliced diagonally
4 potatoes, medium size, chopped
1 can diced tomatoes
1 - 2 cups V8 Juice, use as needed
2 cups leftover broth from a roast
1 cup leftover meat from a roast, chopped
½ head of cabbage, shredded
1 cup elbow macaroni
salt and pepper to taste
sugar to taste
Prepare the onions, carrots, celery, and potatoes, and place them in a stew pot or a Dutch oven. Add just enough water to cover the vegetables. Bring to a boil, then turn the heat down to a simmer, and cook approximately 15-20 minutes or until the veggies are done.
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Pour in the can of diced tomatoes and 1 cup of V8 Juice. Add more V8 Juice as needed, to increase the liquid in the soup.
Remove any fat off the leftover roast broth, and dispose of it. Pour the broth into the simmering veggies.
Chop the leftover meat, and add it to the soup mixture; let it simmer while you prepare the cabbage.
Prepare the cabbage. (Tip: How to prepare cabbage for cooking: Cut off the outer leaves, and add them to your composter. Place the head of cabbage on a cutting board, and cut it in half. Next, cut it in half again, making quarters. After cutting out the core, wash the quarters by fanning out the leaves, and running water through them. Set aside to drain. I only remove the core, and wash what cabbage I am going to be using at the time. The remaining cabbage, I place in a bag or a bowl for later use.)
Shred the cabbage, by slicing it across the quarters. Add the amount of cabbage your family would like.
Add the uncooked macaroni; add salt, pepper, and sugar to taste. Let it simmer, at least 15 - 20 minutes, allowing the pasta to cook and the flavors to mingle.
Isn’t this recipe a great way to serve your family a wholesome meal, and use leftovers at the same time? Simply add a fresh salad, your favorite sandwich, or just enjoy it by itself. And what could be better on a cold winter night? Oh, and bring out that soup tureen you have in the back of your cabinet, and use it for serving, since this will dress up the whole meal.
And if you are trying to add some meatless meals (as in Meatless Mondays) to your diet, then make this recipe without the meat and broth. Some of my other recipes that can be easily converted into meatless meals are: chili bean stew, recipe for stew, and easy corn chowder.
When planning your meals for the week, plan on ways to cook once and eat two or more meals from one piece of meat. Some of my favorite recipes are: Italian roast, Smithfield spiral ham, leftover ham, chicken stroganoff, and chicken enchilada casserole. So, if you enjoyed this recipe for vegetable beef soup, you will probably like these others as well.