Leftover Beef Vegetable Soup

If you make the Italian Beef recipe I gave you and just use the meat for sandwiches (or maybe even if you eat it on its own), you might be wondering how you're ever going to eat all the meat. Our solution to all the leftover beef is Vegetable Beef Soup! There isn't a true recipe to this, but I'll tell you what I do.

Vegetable Beef Soup

Cubed beef that as been seared and seasoned, or chopped, shredded beef leftover from roast

Potatoes

Green beans

Corn

Carrots

Onion

2-3 cloves minced garlic

3-4 tomatoes, peeled and pureed

1 can of tomatoes, 1 1/2 cups tomato juice, or 1 small can tomato sauce or paste

salt and pepper to taste

Saute chopped onions and a small amount of oil in bottom of soup pot. Add garlic. Add tomato puree as well as something to thicken the sauce of the soup a bit--this might be a can of tomatoes in juice, tomato juice, or some tomato sauce or paste. Just put how much looks good to you. Add water and raw, chopped vegetables of your choice. Mix in seared beef or your leftover roast, chopped to bite size. Add salt and pepper to taste. Cook for an hour to an hour and a half on the stove top or in your crock pot for the better part of a day to make sure the vegetables are tender.

This soup is really just a great way to use leftovers and can be whatever you want it to be as far as its contents. Put vegetables you and your family like or that are in season. We like it with the leftover Italian Beef roast because of how much flavor and seasoning that meat adds to the soup. I usually serve it with a side of jalepeno corn bread. Yum. I also think this would work equally well with a leftover pork roast if you are in an area of the world where you don't eat beef.