I was watching the show, ” The Chew” today, and they were making meals out of leftovers in the freezer. I always find this rather challenging and fun, as well. So, for supper I thought I’d see what I could find in our freezer. I started digging around, and found some leftover Beef Vegetable Soup I had made during the winter. It made a rather large pot, so I decided to freeze part of it. I have found that I can use my frozen portions to make Shepherd’s Pie. So, that’s what we’re having for supper. I just thaw out a butter container of the soup, and then make a batch of my party potatoes, put those on top, pop it in the oven, and it’s that easy!!! The family loves it! I’ll share the recipes for the soup and party potatoes below.
Old-Fashioned Vegetable Beef Soup
1 1/2 Pounds Beef Shanks or roast
1 tablespoon vegetable oil
4 cups tomato juice or
vegetable juice cocktail
2 tablespoons cbopped parsley
2 teaspoons salt
1 bay leaf
1/4 teaspoon basil 1/4 teaspoon marjoram
1/4 teaspoon thyme leaves
1 cup sliced carrots
1 cup sliced celery with leaves
1 cup chopped potato
1 medium onion, chopped
3 tablespoons pearl barley
2 cups or 1 (I5-ounce) can
1 cup chopped cabbage
1 cup frozen corn kernels
1 cup cut green beans
1 cup frozen lima beans
1/2 to 1 cup frozen green peas
4 cups hot water
Brown the beef in hot oil in a large kettle. Stir in the tomato juice, parsley,
salt, bay leaf, peppercorns, basil, marjoram and thyme. Bring to a boil.
Reduce the heat. Simmer, covered, 1 1/2to 2 hours or until beef is tender.
Remove the meat from the bones and cut into small pieces. Discard
the bones. Return the meat to the kettle. Add the carrots, celery, potato,
onion and barley. Bring to a boil. Cook, covered,for 2O minutes. Stir
in the tomatoes, cabbage, corn, green beans, lima beans, peas and water.
Cook for 20 minutes or until vegetables are tender. Remove bay leaf and
peppercorns. Ladle into soup bowls.This soup freezes well.
Quick Vegetable Beef Soup
Substitute 1% pounds lean ground beef and 1 tablespoon reduced-
sodium instant beef bouillon for the beef shanks, oil and barley. Brown
the lean ground beef with the onion and beef bouillon. Add the tomato
juice, parsley, carrots, celery potato and seasonings. Bring to a boil. Cook,
covered, for 15 minutes. Add the remaining vegetables and water.
Cook for 15 minutes or until vegetables are tender.
4 C mashed potatoes (8 to 10 large), 1 C sour cream, 1 package cream cheese, 1 tsp minced chives, 1/4 tsp garlic powder, 1/2 C shredded cheddar cheese. In a large bowl combine potatoes, sour cream, chives, and garlic powder. Turn into a greased 2 qt casserole dish. Bake at 350 degrees F for 50-60 minutes. Top with cheese and serve immediately.