Make delicious Vegetable Beef Soup in five minutes of preparation time from left over roast!
It’s easy. Be organized and stay focused connecting all the cooking dots with Cosmic Cuisine™ to get this done in 5 minutes.
Get your ingredients out first:
- Roast, potatoes, carrots, onions and gravy from left over roast.
- Instant onion and vegetable soup mix. One packet of each
- Frozen or fresh spinach, peas, or green beans
- Any left over frozen vegetables in small quantities
- One can of diced tomatoes
- 3 quarts water
- Add to taste: beef bullion, pepper ketchup, honey or sweetener
Start the water boiling while you chop the left over roast and vegetables.
Dice the meat into cubes.
Cut the onions, potatoes and carrots into bite size chunks.
Add the onion and vegetable soup mix, frozen spinach, peas or green beans and any left over frozen vegetables, along with the diced can tomatoes to the boiling water.
Then add any left over gravy and bring back to a boil. Once boiling add the meat and chopped vegetables.
Taste the stock and see if you might want to add some additional beef bullion or ketchup. You can also add some honey or natural sweetener to give it it a softer flavor.
Simmer for about an hour.
COSMIC CUISINE COOKING TIP
Freeze small amounts of left over vegetables in ziplock bags to use in soups or pot pies instead of throwing small amounts away. Try one big freezer bag and mix all the vegetables as another option. Subscribe to our mailing list to get weekly video cow tips on helpful ideas to save time and money.
The key to connecting the dots in the Cosmic Kitchen is to have the ingredients out ready to go and to focus on one task. Creating the meal and not multi tasking while finishing this specific job will keep you on track. Dinner with a five minute preparation should be an achievable goal when you are focused.
It’s easy to make delicious Vegetable Beef Soup in five minutes from left over roast!