Who doesn’t want a pot of vegetable beef soup to keep your insides warm and toasty. Yesterday the temp reached about 22° and the wind was just a howling all day. For all the men and women that have to work outside in these frigid temps, I salute you! So hopefully after a day out in this weather you are going home to a nice warm meal.
My husband is not a fan at all of soups, but you make a pot of chilli and he will devour it in no time. On the other hand my kids and I absolutely love vegetable beef soup. So yesterday evening consisted of a large pot, and when I mean large pot, it will last us (4 of us) about 5 days. To me though, leftover veggie soup is the best, the longer it sets the more the flavors come out.
For this recipe I had leftover deer roast, and no it wasn’t from the one that I hit a couple weekends ago, so the roast made it even better. 🙂
- 1 pound of beef (ground or venison roast)
- 1 pkg seasoned blend onions, frozen
- 2 pkgs mixed veggies (frozen/carrots, peas, green beans, corn)
- Chopped cabbage (I used half a head)
- 4 cups of water
- 2 cups of beef broth
- 46oz can of tomato juice
- 1/2 cup of chopped celery
- Seasoned salt
- Minced garlic
- Garlic powder
- Salt and pepper
I cooked on medium high until it started boiling. After boiling I lowered to medium low and let cook for an hour. Bon Appétit!!
I’m not the one to measure anything, I just add and taste, so it’s so hard for me to put exactly how much seasoning, so I’m really sorry. Work your magic with the seasonings and it will come out great!
This soup warms the body and soul for sure! Friday nights dinner will consist of this once again.
Everyone have a great day and stay warm!
Til next time