Easy Beef vegetable soup ( from left over beef)
|Cooking Method:||Stove Top|
|MAKE THE RUE:|
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|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)|
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!
Immediately add the beef broth (or water and bullion cubes) Whisk constantly till it starts to bubble.
Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
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.