Saturday, January 4, 2014

Vegetable Beef Soup

For the first time in my life, I hosted Christmas dinner at my house this year. Er, last year? Whatever, Christmas 2013 is what I'm talking about. I chose to do roast beef. I've never made roast beef in my life, and I've heard a million times that you never make something for the first time for a crowd. I knew that advice was based on sound experience. I chose to ignore it, thus ensuring it would be a chaotic and perhaps, unsavory day.

Don't ask me what I was thinking, just try to remember that I am still learning about cooking. I thought my 6-lb roast was going to take 6 hours, so I got up extra early to prep my roast and make sure it was in the oven by 6 am (dinner was being served at 1). Sure enough, my roast was the perfect temperature in 4 hours. My roast, needless to say, had a lengthy nap prior to dinner. Luckily, the meat was perfectly pink and still warm when the hubby carved it up.

It turns out a 6-lb roast will feed 5 adults and 3 kids, all while leaving the cook with substantial leftovers. Whether or not the extensive appetizer noshing pre-dinner had anything to do with the amount of leftovers remains to be seen. The point is, I had a lot of leftover roast beef and not the foggiest idea what to do with it. Thank goodness for Pinterest. One of the first ideas I had was Vegetable Beef Soup. We are soup lovers here, so this idea was a keeper! This recipe is pretty versatile, you could pretty much use whatever vegetable you wanted and/or had on hand. I also happen to be a veggie lover, so I like to pack my soup with my cruciferous friends. Serve on a cold day (no problem here in NE Kentucky!) with lots of crusty French bread.


1 tbsp olive oil
1 onion, diced
2 celery stalks, diced
1 carrot, peeled and diced
1 cup dry red wine (I used Yellowtail Cabernet)
8 cups low-sodium beef broth
1 (28 oz) can diced tomatoes
1 (14.5 oz) green beans
1 small potato, peeled and diced
1/2 tbsp dried basil
1/2 tbsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
2 cups cooked roast beef, diced


1. Heat olive oil in a large stockpot over medium heat. When heated, add onion, celery, and carrot. Saute until tender, about 5-7 minutes.
2. Add red wine to the pot. Bring liquid to a boil, then lower heat to a simmer. Simmer until the wine has been reduced by half, or a little more.
3. Add the beef broth through the ground red pepper to the pot. Bring soup to a boil, then reduce heat to a simmer. Simmer for 45 minutes, or until the potatoes are done.
4. Add cooked roast beef to the pot. Continue to simmer for another 5 minutes, or until the beef has been warmed. Salt to taste. Remove from heat, and serve immediately.


  1. Beef vegetable soup is one of my favorites! Stay warm!

    1. There's something about soup when it's so cold! You stay warm too Pam!