Easy Beef vegetable soup ( from left over beef)

Recipe Rating:	1 Rating5
Categories:	Beef, Vegetables, Beef Soups, Quick & Easy, Healthy, Vegetable Soup
Keywords:	beans, peas, Tomato, Carrots
Serves:	4-6

Ingredients

MAKE THE RUE:
1/4 c	butter
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)

Pinched by Roda, and 50 more.

Deb Crane

Well Seasoned

Eagle, WI (pop. 1,950)

songchef

Member Since Mar 2011

Deb's Notes:

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!

Directions

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.

Add frozen vegetables, Kitchen Bouquet and pepper.
Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

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.