Vegetable Beef Soup
This easy recipe for vegetable beef soup is a great way to use up leftovers. The tomato-based broth is loaded with vegetables.
Servings 8 people
- 4 cups tomato juice
- 4 cups chicken broth
- 1 small onion chopped (about 1 cup)
- 5 small-to-medium red or yellow new potatoes cubed
- 2 cloves garlic minced
- 1 stalk celery diced
- 1 (15 ounce can) lima beans
- 1 (15 ounce can) black-eyed peas
- 1 ½ - 2 cups cooked pot roast or ground beef
- 1 (12 ounce bag) frozen mixed vegetables
- Salt and pepper to taste
Combine tomato juice and chicken broth in a large stockpot over medium high heat.
Add onions, potato, celery and garlic. Bring to a boil.
Cover, reduce heat, and simmer for 40 minutes.
Add lima beans, black-eyed peas, roast and frozen mixed vegetables. Simmer until heated through, about 10 more minutes.
Season with salt and pepper.
Allow the leftover soup to cool completely, then transfer it to an airtight container with a lid. Consume the leftover soup within four days.
I do not recommend freezing this soup as it can change the texture of the potatoes. If you are making this soup with the intention of freezing it for later, leave the potatoes out. Transfer the cooled soup to a freezer-safe container with a lid. It will last in the freezer for three months. Allow the soup the thaw completely, then simmer over low heat until it’s heated through. Cook the potatoes separately and add them in before serving.
To can, store the soup in quart jars with one-inch of headspace. Wipe the rims of the jars clean and seal with clean lids and rings. Pressure can for 90 minutes at 10 pounds of pressure.
Serving: 2cups | Calories: 488kcal | Carbohydrates: 30g | Protein: 32g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 13g | Cholesterol: 90mg | Sodium: 181mg | Potassium: 1341mg | Fiber: 6.9g | Sugar: 10g