Thursday, November 7, 2013

Vegetable Beef Soup

This is the third and final recipe from my ROAST TRI-TIP,  and this one is my favorite! We're a huge soup family (even in the summer!) and this one always hits the spot. Hearty, brothy, beefy...this soup is the whole shabang.


Approx. 1 lb. leftover beef, cut into bit sized pieces ( This could be steak, or in this case, leftover tri-tip roast. I've also used ground beef with favorable results.)
1 onion, diced
1 clove garlic, minced
3 large carrots, chopped
1 large can diced tomatoes
Approx. 48 oz beef broth (That's about 1 and a half cartons)
1/4 C ketchup
1 tsp. dried basil
1 tsp. dried Italian seasoning
salt and pepper to taste
1 package frozen mixed vegetables

*If you are not using already cooked leftover beef, then brown your beef along with the onions, carrots, and garlic; drain.*

If you are using already cooked leftover beef:

Saute the onions, garlic, and carrots in 2 T cooking oil over medium heat until soft. Add the beef, tomatoes, broth, ketchup, basil, Italian seasoning, salt, and pepper and bring to a boil over medium heat, stirring occasionally. Once boiling, add in the frozen veggies and bring back up to the boil. And that's it! Make sure the soup is heated through and serve with some delicious and fluffy've got yourself a recipe for comfort on a chilly fall night!

Well, there you have it. Three completely different meals using one tri-tip roast. We've also made meat pie (like chicken pot pie, but with beef), beef tacos, and shepherd's pie using leftover tri-tip roast. It's safe to say we are a tad obsessed.

Blessings! Have a wonderful weekend, friends! (Because we all know Friday begins the weekend!)

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