Monday, August 29, 2011
Fall is just around the corner and we had a slightly cooler day last week so soup was on the menu. This soup is so quick and easy and it uses up that leftover roast beef. You could also use roast pork.
Start out with some leftover roast beef. There is probably about a pound and a half of meat here.
Gather together some vegetable juice, diced tomatoes and a bag of frozen mixed vegetables.
Pour the vegetable juice into a kettle. I used the Motts brand this time and it was very good. Other times I have used the V-8, they are very similar in taste.
Cut the roast beef into small pieces and put into the kettle with the juice.
I like some tomato chunks in soup so add one 15 oz can of diced tomatoes. Bring to a boil.
Now pour in your frozen vegetables, about 2 pounds of them.
Now you can stop here with ingredients but I like to add about half a cup of barley.
Or you can add these fun little ring pastas or even the little alphabet ones.
A few drops of hot sauce really gives it a great flavor. And salt & pepper to taste.
Bring to a boil and cook until the barley is done.
I like to serve it with cheese slices and these wonderful buttermilk biscuits.
Roast Beef Vegetable Soup
Leftover Roast Beef
1-64 oz bottle vegetable juice
1 15 oz can diced tomatoes
2 lbs frozen mixed vegetables
1/2 cup barley or pasta
Combine all ingredients in soup kettle and bring to a boil. Cook until done.
For we know that if the tent that is our earthly home is destroyed, we have a building from God, a house not made with hands, eternal in the heavens. 2 Corinthians 5:1