Grassfed Beef Vegetable Soup Recipe

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.

Ingredients

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

Seasonings:

bay leaf;

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.

Directions

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.


				Grass Fed Beef & All Natural Vegetables For the Heart, From the Heart www.meadowmaidfoods.com Recipes (307) 534-2289





	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. Ingredients 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 Seasonings: bay leaf; 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. Directions 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.