Vegetable Beef Soup

See also How to Cook with a Wood Stove and Locally Raised Beef

Stretch that Roast!

I love making multiple meals from one cut of meat. Recently I slow cooked a roast in the crockpot all day with a little bit of water and some seasonings. I added carrots about two hours before dinner so they wouldn’t turn to mush. We had a very nice meal that evening, with leftover roast beef for dinner the next day too.

The following day I chopped the remaining meat, put it in a heavy stainless steel pan along with the juices, some bay leaves, and water to simmer on our wood stove for the afternoon. About an hour before dinner time, I added a jar of tomato sauce, a can of chickpeas, frozen corn, frozen summer veggies (tomatoes, summer squash, eggplant, basil, summer savory, and garlic…all from my garden) and a handful of whole wheat spaghetti (broken into pieces). I let the soup simmer until we were ready to eat. We had soup for dinner the next two nights, with some for lunch the last day too. Wow, talk about making the most from a roast!

Perhaps this is not so much a recipe as a guide for making a nutritious and delicious soup or stew from what you have on hand. I never buy canned soup anymore. Once I found out how much sodium, msg, and other undesirable ingredients are in ready to heat cans of soup, I stopped buying them. The last time I ate soup in a restaurant, it was from a can and I realized just how terrible that stuff tastes! Plus, it really is no bargain when you compare it to the fresh ingredients needed to make your own.

 Build a Soup Guide

To build your own custom soup, start with a protein such as beans, meat, or perhaps milk. If you are using milk, that will serve as the base for the soup (you won’t want to add acidic ingredients to this, as it will curdle the milk). You can also use homemade beef, chicken. or vegetable stock. For a quick tomato-based soup, use a jar of tomato sauce mixed with water or stock. Add fresh, home-canned, or frozen veggies to your soup. Potatoes, whole grain pasta, or brown rice will make the soup more filling.  Stir everything together in a large stockpot and bring just to a low boil, then turn down to simmer. Season your soup closer to the end of the cooking time (except for bay leaves). Use salt very sparingly.

Making your own soup not only is much better for your health than the canned alternatives but once you’ve tried it, you’ll never want another can of soup in your cupboard again!

Do you make your own soups? What is your favorite kind?



  1. Deborah
  2. Mindy Ubersox

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