Leftover Beef Vegetable Soup

Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It’s a family favorite!

Step: 1

Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.

Step: 2

Cover and simmer until vegetables are tender, about 40 minutes.

Per Serving: 241 calories; protein 16g; carbohydrates 22.8g; fat 10.2g; cholesterol 37.5mg; sodium 1128.8mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.