Pass The Vittles

It’s beginning to get a little cool here, so it’s time for some soup and a pone of cornbread. Always turn to your leftovers first, but if not just used canned veggies and it’s all good.

I starting using a can of V8 juice in my soup, years ago, and everyone always says how good that my soup is.

Today I had leftover eye of round. I put it in my food processor and chopped it up to make this batch today. Leftovers freeze so well and then you have a ready made meal whenever you want it.

Vegetable Beef Soup

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Course: Soup

Ingredients Method Notes

Ingredients

  

• Any beef – ground, left over beef roast, left over pork roast
• 1 large can of crushed tomatoes (use can use any tomatoes, we just don’t like the big chunks)
• 2 cans Mixed Veggies
• 1 can tomato sauce
• Any leftover veggies you have
• 1 can green beans
• 1 can corn
• 1/2 small onion (chopped up)
• 1 can V8 (This truly makes it so good) of course you can leave it out if you don’t have it

Method

 

1. Whatever meat you have. Cook ground beef or cut up any leftover roasts that you have on hand.

   Sauté onions with meat, pour in rest of your ingredients.

   Salt and pepper to taste. I also sprinkle in hot sauce, to your taste.

   Cook on low about 20-30 minutes to blend all flavors together.

Notes