Beef Vegetable Soup #SundayFunday

Starting with leftovers and the contents in the produce drawer of my refrigerator this soup is not only delicious and nutritious but a great way to make room for the makings of your Thanksgiving Dinner.

The Sunday Funday Bloggers are cleaning out their refrigerators today.......

Sue of Palatable Pastime is hosting this week and asked us to Clean out our Refrigerators in anticipation of the upcoming Holiday Season.  Great Idea Sue!!!

Let's see what everyone recreated with their extras and leftovers........

• Beef Vegetable Soup from A Day in the Life on the Farm
• Leftover Chocolate Cake & Chocolate Custard Cups - No Bake Dessert from Sneha's Recipe
• Tortellini Carbonara from Amy's Cooking Adventures
• Turkey Tetrazzini from Palatable Pastime

My mom, who was feeding 8 of us each night and often more when we would bring home friends, cleaned the refrigerator weekly before grocery shopping day.  Everything went into a big soup pot and we had what my Pops called "garbage".  He loved "garbage" days and nothing in our house ever went to waste.  You can read more about this in my post about Childhood Memories.

I hate wasting food as well, so I usually plan for any leftovers when creating my weekly menu.  This week I knew that I was going to have a leftover steak bone from the Bistecca alla Fiorintina that I planned to serve when Frank's brother and sister in law joined us for dinner last Saturday.

I also had some leftover roasted baby potatoes from that same meal.  In my produce drawer, I found some mushrooms that needed to be used along with carrots, parsnips, turnips, broccoli, cauliflower, celery and scallions.  Everything you need for a scrumptious soup.

I also found a half box of beef broth in the refrigerator.  I put the steak bone into the pot, broke a carrot and a stalk of celery in half and threw those in along with the scallions.  Poured in the broth and then added enough water to cover the meat.  I seasoned it simply with salt and pepper and brought it to a boil.  Once it came to a boil, I reduced the heat to a simmer, covered the pot and went for my walk.

You can use any leftover meat on bones that you have in your refrigerator.  Leftover Chuck or Blade Roasts work great for soup.  The nice thing about this soup is since it is using the items found in your refrigerator you know that your family will like everything in this soup.  There is no set amounts or ingredients.  It is completely reliant on you and your tastes and creativity.

When I got back from my walk, I prepped the vegetables, cutting them into bite size pieces to be added to the soup when the broth was ready and the beef was falling off the bone.  Then I went and got into the shower.

This is another nice thing about making this hearty, filling soup.  It takes a long time but very little of it is hands on time so you are able to take care of other chores while your house starts smelling amazing.

After a few hours of simmering, remove the beef and bone to a cutting board and strain the broth, discarding the solids.  Return the broth to the pot and place over med high heat.  Add the vegetables to the pot and bring to a boil.  I kept the potatoes aside as they were already cooked and I didn't want them to turn to mush.

While the vegetables cook, cut the meat from the bone, trim off any fat and grizzle and cut into bite size pieces.  When vegetables are tender, reduce heat to low and add the trimmed meat and potatoes.  Taste and add seasonings if needed.  I added some beef bouillon as I wanted a little more depth to the soup.  Cook until warmed through and serve.

Soup, Beef, Vegetables, Leftovers

Soups

American

Yield: 4 servings

Author: Wendy Klik

Beef Vegetable Soup (Starting with Leftovers)

Starting with leftovers and the contents in the produce drawer of my refrigerator this soup is not only delicious and nutritious but a great way to make room for the makings of your Thanksgiving Dinner.

Prep time: 30 MinCook time: 4 HourTotal time: 4 H & 30 M

Ingredients

• 1 meaty beef bone
• 8 cups broth or water or combination of each
• 4 scallions or chunk of onion
• 1 carrot, washed and broken in half
• 1 stalk celery, washed and broken in half
• salt and pepper, to taste
• 4-6 c. vegetables of choice, cut into bite size pieces
• 2-3 beef bouillon cubes, if desired

Instructions

1. Place the beef bone into a large pot and cover with broth, water or a mixture of both. Season with salt and pepper.
2. Add the scallions or onion, carrot and celery to the pot. Bring to a boil, reduce heat to a simmer, cover and cook for 2-3 hrs, until meat is tender and falling from the bone.
3. Remove the meat and bone to a cutting board. Strain the broth, discarding the solids.
4. Return broth to the pot along with the prepared vegetables. Bring to a boil and cook until vegetables are tender.
5. Meanwhile, remove meat from bone and cut into bite size pieces discarding any fat or gristle.
6. Return meat to the pot, taste and season as needed, adding beef bouillon for a richer broth, if desired. Reduce to a simmer and cook until bouillon is incorporated and meat is warmed through.

Nutrition Facts

Calories

161.34

Fat (grams)

1.36

Sat. Fat (grams)

0.28

Carbs (grams)

33.66

Fiber (grams)

10

Net carbs

23.66

Sugar (grams)

1.5

Protein (grams)

8.44

Sodium (milligrams)

775.81

Cholesterol (grams)

0.1

Similar Recipes

Beef Bones Vegetable Soup

Beef and Cabbage Soup

Clean the Refrigerator Soup aka Garbage

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