Pantry Beef Vegetable Soup #SoupSwappers

Pantry Beef Vegetable Soup uses ready to use canned items with  leftover beef to make a comforting bowl of satisfying  soup.
Pantry Beef Vegetable Soup

Pantry Beef Vegetable Soup

By Sue Lau | Palatable Pastime

Pantry Beef Vegetable Soup is my recipe of the day with the  Soup Swappers blogging group. We  get together once per month to post recipes on a variety of  soup topics. This month we are posting  recipes  with  beef.

For my selection,  I wanted to share this pantry recipe with you that  utilizes leftover  roast beef along with a few cans from the pantry to  build a satisfying  soup.

Pantry Beef Vegetable Soup

Repurposing Leftover Roast Beef

Being  in a small  family,  if I make a roast beef at home,  invariably there is going to be  leftover. What happens is I will have  the leftovers one  time as something like a Manhattan,  or reheated with some  homemade barbecue sauce on hamburger buns.

The rest will  go  into the freezer for  another time, since I don’t  want to eat the same  thing again and again and again. The small packs of extra beef can easily be repurposed into something like this soup.

Finding  Uses for Pantry Cans

And while sometimes I will peel potatoes and dice carrots and supplement with some frozen veggies, if you are like me,  you may find yourself with extra cans put away for a pandemic stock on the pantry. I mean, we really didn’t know what to expect, did we? And perhaps not  even  still.

So you can use a few of those cans you stored as back-up to make a  meal. All easy-peasy.

Soup Swappers

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~Beef Soups~

Pantry Beef Vegetable Soup

Pantry Beef Vegetable Soup

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Pantry Beef Vegetable Soup

Pantry Beef Vegetable Soup

Sue Lau
Prep Time 5 mins
Cook Time 10 mins
Course Soup
Cuisine American

Ingredients
  

  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces leftover roast beef (chopped)
  • 2 (15.5 ounces each) cans mixed vegetables with liquid
  • 11 ounces tomato juice (2 small cans)
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Saute the onion and garlic in oil to soften, then stir in remaining ingredients and heat through.

Notes

From the kitchen of palatablepastime.com
Keyword pantry recipes

Pantry Beef Vegetable Soup

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4 responses

  1. I had thought of using some of the leftover roast I had in the freezer for my soup, cause there’s always some leftover, and I love making soup and stews from what I have on hand. Love this recipe. So versatile.

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