How to Make Vegetable Beef Soup {Recipe}

Another Winter Day ~ Another Bowl of Soup

It must be the Season!

Sharing another tried and true recipe that is a staple at my house!

This is the easiest soup to make because I use the leftovers from my Sunday Pot Roast.

INGREDIENTS ~

large soup pot {8 quart or larger}

water {5 quarts}

leftover roast or steak {1 lb. or more}

1 small can of Tomato Paste {or use diced tomatoes if you like it chunky}

5 potatoes {peeled and diced}

8 carrots  {peeled and sliced}

2 cups broccoli {or other green vegetable}

I also use peas or green beans or whatever I have around I just throw it into the pot!

2 cups cauliflower

2 cups sliced mushrooms

small yellow onion {if you didn't have one in your post roast already}

4 fresh bay leaves

1 Tablespoon Italian Seasoning {dried herbs}

2 teaspoons Garlic Salt

3 Tablespoons Worchestershire Sauce

salt and pepper to taste

RECIPE ~

After we eat our Sunday Pot Roast I just keep all leftovers in the pot and put it straight into the fridge.  When needed just take out, put on stove top.  I take the roast out and add water and bring to a boil.  While it's heating I dice meat up.  Once boiling turn down low to simmer and add everything into the pot!  Easy as that!  I usually let it simmer for an hour or two.

NOTE ~

~When I put my Pot Roast in the oven I top it with one packet of Lipton Recipe Secrets Beefy Onion Soup Mix

~I have also made this soup using leftover grilled steak.  

~If I make it using new diced meat I would brown the meat with butter and seasonings first in my pot and then add water and the rest.

Tomorrow I share my TIP for my BEST pizza bread to accompany soup!

So tell me... What is the easiest meal you make that's a favorite at your house?