Vegetable Beef Soup Recipe

Soup and sandwiches for a cool winter night...

When winter comes, you might find Mr. B and I sitting in the midst of the lovely Sonoran desert, basking in the sun, and chirping quietly over missing "all that snow".

Even with such idyllic days, the nights are cool, so we indulge in our favorite supper - soup and sandwiches!

A favorite sandwich? Avocado wedges, sliced swiss cheese, alfalfa sprouts on "health nut" bagels.

A favorite soup? This recipe, a gift from a friend, makes one of the best cool weather suppers you could ask for.

Hearty Vegetable Beef Soup

Leftover Roast Beef [see note] with 2 cups broth
1 quart canned tomatoes
2 sliced cloves of garlic
1 onion
2 carrots- chunked
2 potatoes- chunked
1/4 cup cabbage
1 teaspoon oregano

Cut the beef into bite sized chunks and put in crockpot (or large soup pot, if you don't mind watching it) with broth and other ingredients. Bring to a simmer and cook for an hour or more.


The vegetable list is just a guideline; substitute broccoli or cauliflower for the cabbage. Or use fresh green beans instead of potatoes. Please yourself!

Note: If you don't have left over Roast Beef, you could

  1. Start with a small chuck roast and simmer in 2 cups bouillon for 4 hours in the crockpot before adding the rest of the ingredients or-

  2. Make meatless soup - use 2 cups hot vegetable bouillon or canned beef broth. You might want to add a bit of cumin to fill out the flavor a bit.

What? It is already dinner time and you didn't remember to start a soup earlier in the day? Try this one; it is quick and always a hit.

Easy South-West Soup

1 can whole corn, drained
1 can black beans, drained and rinsed
1 can tomatoes and green chili
1/2 lb. boneless chicken, cut in bite-size pieces
1 can chicken broth

Tortilla Chips

Simmer chicken chunks in the chicken broth until done in a medium saucepan.

Dump the contents of the other cans into the saucepan. Heat to boiling. Pass the tortilla chips. Serves 2.

How easy is that!