Vegetable Beef Soup Without Tomatoes

Name: Vegetable Beef Soup Without Tomatoes
Ingredients: ½-1 cup leftover pot-roast or pre-cooked beef (cubed or shredded); 1 quart leftover gravy and/or beef broth (If using broth, use homemade, canned, or bouillon cubes or paste with water.); 2-3 medium potatoes, diced, peeled, or unpeeled; 2-3 sliced whole carrots or sliced baby carrots; 1 tablespoon Worcestershire sauce; 1 bay leaf; 1 cup frozen peas; 1 cup green beans (I prefer canned or frozen. ); 1 cup frozen corn; 1 cup frozen okra; 1 cup lima beans (or other beans of your choice); 1 tablespoon salt-free seasoning (for example, McCormick Perfect Pinch Garlic & Herb); ⅓ tablespoon freshly ground pepper; 1 tablespoon Kitchen Bouquet (optional)

saladinajar.com

This recipe for Vegetable Beef Soup Without Tomatoes uses pot roast leftovers to create a delicious vegetable soup your family will love.

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Chef's knife
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Ladle
Serving bowl

Ingredients

½-1 cup leftover pot-roast or pre-cooked beef (cubed or shredded)
1 quart leftover gravy and/or beef broth (If using broth, use homemade, canned, or bouillon cubes or paste with water.)
2-3 medium potatoes, diced, peeled, or unpeeled
2-3 sliced whole carrots or sliced baby carrots
1 tablespoon Worcestershire sauce
1 bay leaf
1 cup frozen peas
1 cup green beans (I prefer canned or frozen. )
1 cup frozen corn
1 cup frozen okra
1 cup lima beans (or other beans of your choice)
1 tablespoon salt-free seasoning (for example, McCormick Perfect Pinch Garlic & Herb)
⅓ tablespoon freshly ground pepper
1 tablespoon Kitchen Bouquet (optional)