Here’s a recipe I made up for beef and vegetable soup – it turned out really really yummy!!!! It has suddenly turned cold here after weeks of sweltering heat… so making some homemade (yet simple of course) soup just sounded wonderful. The vegetables I added are just what I had on hand but you could easily change out these to your favorites.

  • 1 can diced tomatoes
  • 2 tbsp beef stock (powder)
  • 2 cups frozen green beans
  • 1 cup frozen carrots
  • 1 cup frozen corn
  • 1 cup shredded or chopped zucchini
  • 1 cup frozen pearl onions (I chopped these with a chopper but that’s optional)
  • 1-1/2 cup left-over noodles or rice (like macaroni noodles or bow ties – optional)
  • 2-4 cups left over roast, shredded, plus the juices (put in how much you like – I used lots) – for my roast, i just put it into a crock pot with about 1-1/2 cup red cooking sherry, salt and pepper and let cook 8 hours
  • enough water to thoroughly cover all ingredients in the pot
  • salt and pepper to taste (you shouldn’t need too much as the stock has salt in it)
  1. dump all frozen veggies into a large stock pot and let them cook a bit until warmed, stir often
  2. add rest of ingredients (except noodles -add them last as they tend to get smooshy) and mix well
  3. simmer about 1 hour or until well cooked – enjoy with some warm cornbread muffins!

recipe by: r2bcluvs2cook