Last night I was exhausted (as always!) and I had no idea what to make for supper. I was digging through the freezer, and I discovered a small piece of leftover pot roast (about 8 ounces) way in the back.
I decided that it was time to whip up a quick batch of vegetable soup.
There is a common misconception that homemade soups are difficult to make, but they’re actually very simple! They’re also a great way to use up leftovers, and stretch small amounts of meat. Soups are warm and hearty, and when paired with salad and bread, they make a delicious and satisfying meal.
This vegetable soup recipe has become my signature soup. It’s often requested by family members for potlucks, and I usually take a big pot of it, along with a loaf of homemade bread, to sick friends or families with new babies. I’ve been asked for this recipe more often than any other!
Heather’s Vegetable Beef Soup
2 tablespoons oil (I use canola)
2 stalks celery, chopped
1 small onion, chopped
1 16-ounce package frozen mixed vegetables
1 15-ounce can tomato sauce
4 cups water
4 cubes beef bouillon (I actually use 4 tsp of beef broth powder from an Amish grocery, but you may not be able to find this)
3 tablespoons white sugar
1/4 teaspoon ground black pepper
1/2-1 pound cooked beef roast, diced (I use rump or bottom round because it’s very lean)
1/2 cup pearled barley
1 bay leaf
salt to taste
Heat oil in a Dutch oven over medium-high heat. Saute celery, onion, and frozen mixed vegetables until tender. Add tomato sauce, water, beef bouillon, sugar, pepper, beef, barley and bay leaf. Bring to boil, reduce heat, and simmer 30 minutes, until barley is tender. Season with additional salt and pepper to taste. Remove bay leaf before serving.
This soup is very versatile. Last night, because I wanted a quick supper, I added a cup of small shell pasta instead of the barley. I’ve also made a meatless version with alphabet pasta.
Give this recipe a try. You’ll never go back to canned soup!
