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
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.
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
~Beef Soups~
-
- Beef & Vegetable Stew by Sneha’s Recipe
- Beef Tongue Stew by A Day in the Life on the Farm
- Chunky Beef and Vegetable Soup by Making Miracles
- Feijoada To Delight a Carnivore by Culinary Adventures with Camilla
- Ground Beef and Butternut Squash Soup by Sid’s Sea Palm Cooking
- Guinness Beef Stew by Karen’s Kitchen Stories
- Nikujaga – Japanese Beef Stew by Pandemonium Noshery
- One Pot Frozen Vegetable Ground Beef Stew by Faith Hope Love & Luck
- Pantry Beef Vegetable Soup by Palatable Pastime (You are Here!)
Pantry Beef Vegetable Soup
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Pantry Beef Vegetable Soup
Pantry Beef Vegetable Soup
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
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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.
I love that you went with pantry items this month and I went with frozen! Easy, simple recipes with what you have on hand. Yummy, quick, and comforting!!!
I love anything where I can use what I have in the pantry or freezer!
I love cooking out of the pantry every now and then – clear things out, convenience, speed; so many reasons to use pantry staples; and this sounds like a delicious soup!