Vegetable Beef Soup
IntroductionUse leftover roast beef to make this quick, hearty, healthy soup. Use leftover roast beef to make this quick, hearty, healthy soup.
3 carrots, peeled and chopped
1 onion, chopped
4 stalks celery, chopped
1 (14.5-ounce can) no salt added diced tomatoes
4 cups low-sodium beef stock
12 ounces cooked beef sirloin, cubed into 1/2 to 3/4 inch cubes (or 4 servings of Chef Meg's Beef Roast)
1/2 teaspoon black pepper
1 tablespoon Thai chili sauce (optional, or to taste)
Prepare Chef Meg's Beef Roast recipe and use 12 ounces (four servings) of the leftover meat. You could also use one pound raw beef; sear it before cooking the veggies, then set aside and add to the pot along with the stock and tomatoes.
Try adding 3/4 cup of cooked barley to the soup during the last five minutes of cooking for a fiber boost. (Calories not included.)
When the pan is hot, add the carrots and onions. Cook for about 2 minutes. Add the celery to the pan; continue another 3 minutes.
Add the tomatoes and the stock. Turn the heat to high, bring to a boil and then reduce heat to low.
Simmer the soup for 15 minutes. Add the beef, pepper, and Thai hot sauce, and cook for three minutes.
Remove from heat and serve immediately.
Makes 8 one cup servings.