Kitchen Sink Beef Vegetable Soup

Use leftover vegetables, grains and cooked or fresh beef – everything but the kitchen sink to create this hearty soup that is a complete meal.

Kitchen sink beef vegetable soup

2014-11-10 12:49:34

Serves 4

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Here is what you will need

1 tb. olive oil
2 medium carrots, cut into 1/4 inch slices
2 celery ribs, halved lengthwise and cut into 1/2 inch slices
1 medium onion, chopped
2 cloves garlic, minced
2 cups additional vegetables – see vegetable note below
1 quart homemade beef stock (you can also use store bought beef stock (gluten free if desired)
1 cup cooked beef – see beef note below
salt and pepper to taste
Optional: 2 cups (16 oz.) chopped tomatoes (fresh or canned, drained canned)

Instructions

Place a large pot over medium heat and coat with the oil. Add carrots, celery, onion and garlic; sauté until soft. Add tomatoes (if using), additional vegetables and cooked beef).
Pour in the beef stock and bring to a simmer. Cook for 20 minutes, until all the vegetables are cooked; season with salt and pepper.
Beef Note: You may use leftover cooked beef or saute fresh ground beef or bite-size pieces of steak in a separate pan and add to the soup.

Notes

Vegetable Note: Delicious additions include green beans, cabbage, greens (kale, swiss chard, escarole, etc.), sweet potatoes, squash or other seasonal vegetables, all cut into bite-sized pieces before adding.

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This is a great soup to make with leftovers at the end of the week – turn them into a delicious and comforting pot of soup!