This soup is a great way to stretch a couple of leftover slices of roast beef. I cook my beef in the slow cooker with beef stock and half a packet of french onion soup mix. I always keep the leftover liquid to make this soup.
2-3 slices of roast beef cut into very small pieces
reserved beef and French onion stock from slow cooker approx 600 - 800 mls
3/4 cup of soup mix rinsed well
4 large potatoes peeled and cut into small cubes
2 large carrots peeled and cut into small cubes
5 or 6 button mushrooms sliced
1 stalk of celery cubed
1 broccoli stalk. Remove outer layer and dice the remaining stalk
1 small onion diced or use dried onion flakes
2/3 cup of small shell pasta
parsley and pepper to taste
Boiled water
Beef stock powder - maybe 1 tablespoon if needed to enhance flavour.
Place all ingredients into a large saucepan. Top up with boiled water until everything is just covered. Bring to the boil then simmer for 1 hour or until carrots and potato are soft.
Serve with buttered bread or toast or have it on it's own.
I'm sorry, I forgot to take a photo of it cooking. This photo was taken when it had been frozen.
NOTES -
* As always, you can chop and change the vegetables to suit what you have on hand. If you need more potatoes to make it thick, then add more.
* If roast lamb is what you have, then use that.
reserved beef and French onion stock from slow cooker approx 600 - 800 mls
3/4 cup of soup mix rinsed well
4 large potatoes peeled and cut into small cubes
2 large carrots peeled and cut into small cubes
5 or 6 button mushrooms sliced
1 stalk of celery cubed
1 broccoli stalk. Remove outer layer and dice the remaining stalk
1 small onion diced or use dried onion flakes
2/3 cup of small shell pasta
parsley and pepper to taste
Boiled water
Beef stock powder - maybe 1 tablespoon if needed to enhance flavour.
Place all ingredients into a large saucepan. Top up with boiled water until everything is just covered. Bring to the boil then simmer for 1 hour or until carrots and potato are soft.
Serve with buttered bread or toast or have it on it's own.
I'm sorry, I forgot to take a photo of it cooking. This photo was taken when it had been frozen.
NOTES -
* As always, you can chop and change the vegetables to suit what you have on hand. If you need more potatoes to make it thick, then add more.
* If roast lamb is what you have, then use that.
Wendy, this just sounds like Winter and comfort food all over. Yummy. Can't wait to try it~ Mimi xxx
ReplyDeleteWhat a wonderful recipe to extend the flavour of beef yet use so little of it - looks like a winner.
ReplyDeleteHi Wendy, just the right time for a soup like this. After making the Roast, do you freeze the leftover liquid or make the soup within a day or two? Can't wait to give this a go, thanks,xxx
ReplyDeleteMaureen
I try to make the soup in the next day or so after cooking the roast. If not, then I freeze the beef stock.
DeleteMy Nan made a soup similar to this! We loved it. We almost grew up on it.
ReplyDeleteI will try this as Nans recipe was rigged I think... she dictated it to me and yet it never turned out like her soup.
I can live on soup. I usually have soup for lunch through autumn and winter. Thanks Wendy.xxx
Yes, I can live on soup too. I have veg soup just about every day for lunch like you do. Getting all those veggies must keep me healthy as I rarely get a cold.
DeleteThere is nothing quite like a chunky vegie soup on those cold wet winter days or nights with a lovey piece of home baked bread toasted and spread with lashings of butter, not margarine lol! This is exactly what we had for dinner tonight. Cheers Donna Z :)
ReplyDeleteYUM! I love winter foods. I will add this to my recipe folder, thank you Wendy :)
ReplyDeletexTania