Easy Vegetable Beef Soup
This easy soup can be made in as little as 30 minutes, especially if you use pre-cooked grains or pasta.
1 quart beef stock or beef broth
optional: 1/2 c. shredded left-over roast beef
2-3 cups diced vegetables, choose several:
potatoes, carrots, celery, onions, tomatoes, mushrooms, green beans, corn, cabbage
(tomatoes help make a nicely flavored broth, but are not strictly required)
1 cup pre-cooked grain OR 1/2 cup raw grain (optional):
pearled barley, or pasta, or rice
1 cup cooked beans (optional):
pinto, or kidney, or soup beans, or split-peas, or lentil
1/2 tsp. each of chopped rosemary, thyme, marjoram;
chopped garlic or garlic powder to taste
salt and pepper to taste
Note: Vegetables and grains may be used raw or pre-cooked. Soup is an excellent use for leftover steamed or sauteed vegetables, pasta, and rice.
Heat your broth or stock in a 4 quart sauce pan.
Add raw, chopped vegetables and raw grain. Add seasonings according to taste. Stir well, bring to a boil, then reduce heat, cover and simmer. If necessary, add water to keep the soup brothy. Cook until grains and vegetables are tender.
Add beans, if desired, and any other pre-cooked ingredients such as left-over roast beef, steamed vegetebles, or pre-cooked pasta or rice. Adjust seasonings, if necessary, and simmer until all is heated through.
Serve soup with fresh, warm bread or salad, if desired.