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Beef Vegetable Soup

leftovers

don't toss - repurpose

recipe beef vegetable soup from leftovers bestweightonyou image

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

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      Hi, I’m Melita—thank you so much for visiting my blog! I’m thrilled to have you here and hope you find inspiration, insights, and tips to help you on your journey.

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      Melita

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