It’s getting cold outside and during the winter I make a lot of soups. Usually I freeze half for another time. With this one, because potatoes and macaroni don’t seem to freeze well, I leave them out. But you can add a cup of either one if you don’t plan to freeze it or when you thaw the soup . Using the leftover beef and broth from a great roast saves a great deal of time. Adding a cup of sliced okra is good but not necessary. You can start from scratch and add about 2 hours to your time. Serve with warm biscuits or Cornbread muffins.
1 pound beef roast, I use what’s left over from a family pot roast meal
3 cups beef broth, Saved from roast
4 cups water
32 ounces frozen mixed vegetables
15 ounces diced tomatoes
6 ounces frozen lima beans
15 ounces cannelini beans, undrained
1/2 large onion, diced
2 stalks celery, diced
salt & ground black pepper to taste
1. Chop roast and put in dutch oven.
2. Add water and stock and bring to a boil.
3. Add all vegetables and cook until tender.
4. You may need to add more broth or water