Easy Beef vegetable soup ( from left over beef)

Deb Crane Recipe

By Deb Crane songchef

Super easy beef vegetable soup from any left over beef you have. This time I had tenderloin left over (which doesnt happen often) but I have used roast,steaks, whatever beef you have left over. This goes almost as fast as opening a can! Ingredients are usually always in stock in your kitchen. Add whatever you fancy. You cant go wrong! The base starts with a rue (melted butter and flour) which gives it a velvety, comfort texture just right for a chilly Autumn day!


Recipe Rating:
 1 Rating
Serves:
4-6
Cooking Method:
Stove Top

Ingredients

MAKE THE RUE:
1/4 c
butter
Find more recipes at goboldwithbutter.com
1/4 c
flour
ADD TO THE RUE:
4 c
water (or 2 14 1/4 ounce cans of beef broth and skip the bullion)
3
beef bullion cubes
1/2
bag of frozen mixed vegetables (or as many as you want)
3/4 tsp
kitchen bouquet
1/4 tsp
black pepper
ADD AFTER SIMMERING:
diced left over beef. (as much as you like)
1/2
can of diced tomatoes, undrained (can use a big can or small can)
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Directions Step-By-Step

1
Melt the butter in a large stock pan. When it is melted, add flour and stir to blend.
Immediately add the beef broth (or water and bullion cubes) Whisk constantly till it starts to bubble.
2
Add frozen vegetables, Kitchen Bouquet and pepper.
Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
3
After simmering, add your diced meat and can of diced tomatoes.
For the tomatoes, sometimes I use a big can, sometimes I add a smaller can. Depends on what is in the cabinet. It is a very forgiving recipe.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #beans, #peas, #Tomato, #Carrots