Vegetable beef soup

Name: Vegetable beef soup
Cuisine: American
Ingredients: 1-1.5 pounds leftover beef roast, diced; 4 cups beef broth; 1/2 pound diced carrots; 1/2 cup diced onion; 3 medium potatoes, diced; 2 cups purple cabbage, diced; 1 can diced stewed tomatoes, with juice; 1 cup frozen peas; 4 tablespoons butter; Seasoning to taste: basil, oregano, garlic, salt and pepper, crushed red pepper flakes

supernanny @supernanny5

Minnesota

Odds and ends of leftovers turned into a rich and flavorful soup in about 30 minutes. I used my recipe for Italian beef roast in the crockpot, which is full of garlic and herbs, so I didn’t need to add much seasoning to the soup.

supernanny @supernanny5

Saved

Ingredients

1-1.5 poundsleftover beef roast, diced
4 cupsbeef broth
1/2 pounddiced carrots
1/2 cupdiced onion
3medium potatoes, diced
2 cupspurple cabbage, diced
1 candiced stewed tomatoes, with juice
1 cupfrozen peas
4 tablespoonsbutter
Seasoning to taste: basil, oregano, garlic, salt and pepper, crushed red pepper flakes

Saved

Steps

1

Sauté the onion, cabbage, and carrots in butter until slightly softened
2

Add all remaining ingredients and bring to a boil
3

Reduce heat and let cook at a soft boil for 20-30 minutes or until veggies are cooked to your liking. Stir occasionally.