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Vegetable Soup

Updated on January 23, 2018
Beef Vegetable Soup
Beef Vegetable Soup

This soup doesn't take a genius to figure out. The secret to making good vegetable soup is to put in the kitchen sink, not literally but the more vegetables that blend the taste here the better the soup.

This is vegetable soup but you can't make good vegetable soup without some stock. I prefer beef but you can use chicken. You can also use the leftover roast or chicken from Sunday's dinner to pump up the flavor. Don't forget to add the leftover gravy along with those scraps.

leftover chicken or beef from Sunday's dinner
fresh carrots diced
fresh celery diced
whole onion diced
2 large potatoes peeled & diced
Frozen leftover vegetables
beef broth from roasts
leftover frozen juice from stuffed cabbage
core of cabbage diced
any type of beans leftover (including baked beans)
diced tomatoes
1/2 cup Barley

Put meat into soup pot with diced carrots, celery, onion and potato and water to cover.

If you don't have leftover meat dice up a piece of chuck roast.

Bring to a slow boil and then turn down heat to simmer.

What makes this soup so good is the array of vegetables and meat drippings that you have saved from table use.

Put your leftover vegetables and leftover meat drippings (including gravy) into a large container and freeze them. Add to the container until it is full.  The only canned vegetable I add is 1 can of butter beans because I love the taste of butter beans.  You can add this at the same time you add the frozen vegetables.

Add the remaining ingredients and simmer until ready to serve.

Leftover vegetables can be frozen for making vegetable soup
Leftover vegetables can be frozen for making vegetable soup
Chopped fresh vegetables for soup
Chopped fresh vegetables for soup

Quick and Easy Version

Yesterday, I had a craving for vegetable soup and I didn't have any more left overs to start my soup. I took what was left of the shredded beef roast, a can of tomato soup, a package of dry gravy mix and a bag of frozen vegetables along with a bag of a blend of corn, asparagus and baby carrots and mixed them all together in a pot on top of the stove. There wasn't enough to use the crock pot so I made this batch on the stove top. What came out was a passable blend of flavors that sufficed for my craving. I guess you might say this was a scrounge around soup. It tasted good and that's what counts.

Quick Vegetable Soup
Quick Vegetable Soup


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