impromptu vegetable soup

Name: Impromptu Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Yield: 5
Cuisine: Southern
Ingredients: 1/2 pound(s) leftover roast beef; 2 cup(s) beef stock; 2 small cans v-8 juice; 1/2 package(s) frozen mixed vegetables; 1 cup(s) kidney beans, canned, drained; 1/2 cup(s) minute rice; 1 tablespoon(s) dried herbs (poultry seasoning or herbs de provence); 2-3 pinch(es) salt and pepper, to taste

(2 RATINGS)

53 Pinches 3 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Apr 2, 2013

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.

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 5 serving(s)

Ingredients

1/2 pound leftover roast beef
2 cups beef stock
2 small cans v-8 juice
1/2 package frozen mixed vegetables
1 cup kidney beans, canned, drained
1/2 cup minute rice
1 tablespoon dried herbs (poultry seasoning or herbs de provence)
2-3 pinches salt and pepper, to taste

How To Make impromptu vegetable soup

Step 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.

Step 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.
Step 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.
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