Vegetable Beef Soup– An Antidote for Too Many Snickers

Vegetable Soup-post 1 red

Make this soup the next time you have leftover pot roast.

We don’t have many traditions associated with Halloween–it’s not my favorite holiday. But there is one tradition I really like. We always have soup for dinner and this year, I’m making vegetable soup. It actually makes me feel better after eating too many Snicker bars and Reese peanut butter cups.

Who needs a recipe for vegetable soup? Not me, and probably not you either. But I have something to say regarding ingredients I prefer. I bet you do, too, and I’m hoping you’ll share in the comments because I’m always looking for new ways to improve the classics.

My vegetable soup is rather like a scavenger hunt. I start with leftover pot roast and gravy. Then I raid the fridge for once-fresh-but-now-tired veggies, and half-empty bags of the frozen variety. Next, I grab a can or two of veggies out of the pantry, and finally, if the weather is not too cold, I check to see if I have any herbs I can add to the mix.

It may seem like an anything-goes policy, but actually, I do have a few rules.

  • Yes to frozen okra. I don’t normally like boiled okra, but for some mysterious reason, I love it in soup. Try it. You’ll see.
  • Yes to salt-free seasoning. I usually don’t add extra salt, and the variety of spices in the seasoning add interest to the flavor. I currently use Kroger brand Zesty Blend.
  • No tomatoes. I love tomatoes but prefer my vegetable soup without.
  • No cabbage. Sorry, Mom. I never learned to like the cabbage you put into your vegetable soup. It also reminds me of the cabbage soup some people eat to lose weight. Does anybody do that any more?

This recipe is perfect for a slow cooker. Simmer all day long and half the night too, if necessary, on days you aren’t sure when you’ll get home.


Vegetable Beef Soup
 
Author:
Recipe type: Soup
Serves: 6
Prep time:
Cook time:
Total time:
 
This healthy soup is a great way to clean out the fridge and use up leftover pot roast. All ingredients and amounts are negotiable.
Ingredients
  • 1 cup leftover pot-roast, cubed or shredded
  • 2 quarts leftover gravy and /or beef broth
  • 2-3 potatoes, diced
  • 2-3 sliced carrots
  • 1 tablespoon Worcestershire sauce
  • Bay leaf
  • 1 cup frozen peas
  • 1 cup green beans (I prefer canned)
  • 1 cup frozen corn
  • 1 cup frozen okra
  • 1 cup lima beans
  • 1 tablespoon Salt-Free Seasoning (I like Kroger brand Zesty Blend)
  • Pepper
Instructions
  1. Add meat, gravy and/or broth, potatoes, carrots and Bay leaf to slow cooker. Cook on LOW for 8-10 hours.
  2. Approximately 30 minutes before eating, add remaining vegetables and seasoning and turn heat to HIGH on slow cooker.
  3. Remove bay leaf and season to taste with freshly-ground pepper.

 

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{ 13 comments… read them below or add one }

Connie November 10, 2011 at 9:13 am

I made a roast Sunday so I could make this soup. It was so delicious. Yum. Thanks for great ideals and great recipes.

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sherri lynn October 31, 2011 at 8:31 am

This looks delicious! We love having soup for a bit of a lighter dinner too. After all of the candy corns I’ve consumed, this would be a good option for tonight! I didn’t have a go-to vegetable soup recipe; I think this might be it!

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Sandy October 29, 2011 at 11:48 pm

Hi Paula,
Your Vegetable Beef Soup looks really good. I totally agree about leaving the tomatoes out of this soup so the flavors can become their own. I think celery would be a good addition to the soup if you like the flavor and of course one of your homemade rolls you have pictured with it. Yum Yum!!!

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Stephania October 28, 2011 at 11:42 am

I almost always use turnips instead of white potatoes because they don’t get as mushy….

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Suzanne October 27, 2011 at 9:16 pm

Your soup looks far from a fridge raid, I feel the same way about cabbage in my soup I went on that diet and it was yucky after a day. The only thing I would add is a big onion chopped up, but I know you are not a onion fan, me on the other hand can’t live with out them :).

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Piper October 27, 2011 at 11:09 am

I adore easy soups using leftovers and frozen stuff, but leftover pot roast is a misnomer in my house, it magically gets gobbled up! I’ll try the okra… if you say so! = )

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Paula October 27, 2011 at 8:22 am

I’m with you on the cabbage. I love raw cabbage but I don’t like it in soups…honestly I don’t like cooked cabbage at all. Your beef soup looks good and hearty and would be perfect for Halloween dinner around here…it’s going to be a chilly one.

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Ann Baker October 27, 2011 at 7:18 am

Love the photo and the idea for using leftover pot roast! Funny, I don’t really like Halloween either. Tradition at our house is always chili (and red wine for me).

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The Café Sucré Farine October 27, 2011 at 6:26 am

Paula – this looks wonderful – I think I would make a pot roast just to have this soup!

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TheKitchenWitch October 27, 2011 at 6:01 am

We have soup on Halloween night, too! It’s easy, and the kids never have much appetite anyways because they’re too anxious to get started with the trick-or-treating. Yours looks great–although I’m skipping the okra 😉

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Lorraine October 26, 2011 at 8:10 pm

Oh… when I saw ‘too many Snickers’, I thought you made a post about me! I’ve been caught!

I was at the grocery store this morning and picked up ingredients for vegetable soup. My sweet Paula, I am so sad. You got it all wrong. It is no to okra and yes to cabbage. I even found a bag of frozen veggies with NO okra today. Can we still be friends?

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Paula October 26, 2011 at 8:32 pm

Lorraine,
Of course, we will always be friends, my dear. Even if I never meet you in real life, I’m planning a bread-making party with you as soon as we both get to heaven.
And I would eat your cabbage soup too. It’s just not my favorite. 🙂

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Mal @ The Chic Geek October 26, 2011 at 7:36 pm

This looks so good! I love that you put okra in it, yum!

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