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impromptu vegetable soup

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

I had a craving for vegetable soup once, homemade, not canned; so I robbed the pantry and came up with this. You can do many different substitutions depending on what's in your pantry or freezer.

(2 ratings)
yield 5 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For impromptu vegetable soup

  • 1/2 lb
    leftover roast beef
  • 2 c
    beef stock
  • 2 sm
    cans v-8 juice
  • 1/2 pkg
    frozen mixed vegetables
  • 1 c
    kidney beans, canned, drained
  • 1/2 c
    minute rice
  • 1 Tbsp
    dried herbs (poultry seasoning or herbs de provence)
  • 2-3 pinch
    salt and pepper, to taste

How To Make impromptu vegetable soup

  • 1
    Shred the beef into small pieces. Combine it with the stock and V-8 juice in a large soup pot. You can throw in some sliced celery and/or onions if you have them. Bring to a boil, reduce heat, and simmer about 20 minutes.
  • 2
    Add the mixed vegetables and kidney beans, and enough water to make soup consistency. Bring back to a simmer for 10-15 minutes. Stir in the minute rice and dried herbs and cook an additional 5-10 minutes until rice is cooked. Season with salt and pepper to taste.
  • 3
    You can also use leftover cooked rice in place of the minute rice; or leftover pasta, cous-cous, or barley instead of rice. Or even leftover cubed potatoes if you have them.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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