Beef Vegetable Soup
leftovers
don't toss - repurpose
Prep Steps –
- none
Course – Main Dish
Cook Time –
Ingredients
- 1 cup of Yellow Squash diced (follow instructions in video)
- 1 cup of Zuchinni Squash diced (follow instructions in video)
- 1 can of low sodium beef broth
- Left overs from roast in crock pot (optional)
- Grape Seed Oil
- Sea salt
- italian seasnoning
- Garlic Powder
- Hemp noodles (Trader Joe’s) to the soup.
Instructions –
Preparing Squash
- Cut in half length wise
- Cut each half into multiple pieces
- Add a cup of each vegetable to cooking pan
- Add sea salt to taste
- Add garlic powder to taste
- Add itialian seasoning to taste
- Saute vegetables until soft – about 5 minutes
Prepating Noodles
- Add noodles to boiling water
- Cook for about 5 minutes
- Then drain
Preparing Soup
- Add 1 can of low sodium beef broth to pan
- Add noodles to pan with beef broth
- Add leftover meat from roast (optional)
- Add the sauted vegetables to soup
- Let contents lightly boil for about 15 minutes – this lets all the flavors come together
Additional Instructions –
- None
Notes –
- You can freeze the leftovers.
- Can remain in freezer about a month
