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.


★★★★★ 2 votes

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

How to Make Impromptu Vegetable Soup


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Impromptu Vegetable Soup

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

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