Impromptu Vegetable Soup

Susan Feliciano


I had a craving for vegetable soup once, homemade, not canned; so I robbed the pantry and came up with this. You can do many different substitutions depending on what's in your pantry or freezer.

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10 Min


30 Min


Stove Top


1/2 lb
leftover roast beef
2 c
beef stock
2 small
cans v-8 juice
1/2 pkg
frozen mixed vegetables
1 c
kidney beans, canned, drained
1/2 c
minute rice
1 Tbsp
dried herbs (poultry seasoning or herbs de provence)
2-3 pinch
salt and pepper, to taste

Directions Step-By-Step

Shred the beef into small pieces. Combine it with the stock and V-8 juice in a large soup pot. You can throw in some sliced celery and/or onions if you have them. Bring to a boil, reduce heat, and simmer about 20 minutes.
Add the mixed vegetables and kidney beans, and enough water to make soup consistency. Bring back to a simmer for 10-15 minutes. Stir in the minute rice and dried herbs and cook an additional 5-10 minutes until rice is cooked. Season with salt and pepper to taste.
You can also use leftover cooked rice in place of the minute rice; or leftover pasta, cous-cous, or barley instead of rice. Or even leftover cubed potatoes if you have them.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Healthy
Hashtags: #leftovers, #roast