Name: Quick Vegetable Beef Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 -2 cup beef stock, divided (I use Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top) ); 1 large red potatoes, diced; 1 (14 1/2 ounce) can diced tomatoes; 1 (16 ounce) bag frozen mixed vegetables, cooked; 1 cup leftover roast, pieces or 1 cup other leftover cooked meat; 2 -3 cups water, divided

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Recipe by Marg CaymanDesigns

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Quick Vegetable Beef Soup created by Marg CaymanDesigns

I am new to making soup with leftovers and what's in the cupboard but this is one I came up with that we all really enjoyed. A tasty, nutritious lunch or light supper that is ready in less than 30 minutes!

Ready In:: 30mins
Serves:
Units:

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ingredients

1 -2 cup beef stock, divided (I use $notetemplate1$)
1 large red potatoes, diced
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) bag frozen mixed vegetables, cooked
1 cup leftover roast, pieces or 1 cup other leftover cooked meat
2 -3 cups water, divided

directions

Place 1 cup beef stock and 1 cup water in sauce pan.
Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
Add enough water to cover the meat and veggies with broth. Stir to combine.
Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.

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RECIPE MADE WITH LOVE BY

@Marg CaymanDesigns

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@Marg CaymanDesigns

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"I am new to making soup with leftovers and what's in the cupboard but this is one I came up with that we all really enjoyed. A tasty, nutritious lunch or light supper that is ready in less than 30 minutes!"

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review by anabrad524

1/23/2013

Sooo good on a cold day! its fast, easy and super yummy! Making this for the second time tonight and I have a very excited man waiting on it.

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review by Lorraine of AZ

9/27/2008

This is an amazing soup. So easy and so good! I'm still marvelling over it. I was out of shredded beef so I bought one of those prepared and refrigerated roasts and shredded part of it. I also you baby Yukon potatoes which I left unpeeled and quartered. The whole soup just hit the spot, not just for me but for the neightbors I shared it with. Thanks for a keeper recipe.

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photo by Chef shapeweaver

11/7/2005

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photo by Chef shapeweaver

11/7/2005

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review by Chef shapeweaver

11/6/2005

marg,i just wanted to tell you that this soup was very good!!! i made the soup just a little quicker than the recipe stated, i had leftover veggies already in the "fridge" and some leftover roast in the freezer.i didn't have the red potatoe, i just used a couple of medium sized russets. i cheated on the broth, i used three beef boullion cubes and three cups of water and only 2 cups of the water that was in the recipe.i added pepper to taste after it was finished. i served it with onion bread recipe#123632,that i had spread a little margarine and garlic powder. as you will be able to tell in the picture i left it under the broiler to long :)but it was still good. this is going to be a regular in our home thank you for posting.

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