Deb's StorySuper 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!
MAKE THE RUE:
ADD TO THE RUE:
water (or 2 14 1/4 ounce cans of beef broth and skip the bullion)
beef bullion cubes
bag of frozen mixed vegetables (or as many as you want)
ADD AFTER SIMMERING:
diced left over beef. (as much as you like)
can of diced tomatoes, undrained (can use a big can or small can)
1Melt 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.
2Add frozen vegetables, Kitchen Bouquet and pepper.
Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
3After 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.