Eating organic/local, fresh ingredients is costly. So, it is all the more reason to use every last bit and to get the most mileage out of said groceries. For example, when I cook a roast I save the drippings/broth in containers and freeze it to use in another dish – like this soup. I also save the bits of beef. If it isn’t enough to eat as leftovers I freeze them in a separate container – again, great for soup! Bits of this or that make the best post of soup. As a matter of fact, I made this soup for my family just last week and my whole family (my mom, dad, my husband, and I) declared it the best soup ever.
The soup is rich thanks to the leftover broth I used along with a spoonful of better than bullion. It is a great dish for a cold night and it couldn’t be simpler. AND, (as if you needed another reason to make this soup) the alphabet pasta makes it a kid-pleaser.
:: Vegetable Beef ABC Soup
2 cups of beef roast or beef short ribs (leftover)
1/2 medium onion, chopped
1 bag of frozen mixed vegetables
5 cups of beef broth (I used the leftover broth/drippings from the roast)
1/2 cup of alphabet pasta
2 Tbsp of Better than Bullion (more or less to taste)
Saute the onion in a small amount of olive oil. Add the broth, bullion, and frozen vegetables. Bring the soup to a boil and then add the alphabet pasta and beef. Allow the soup to boil for as long as the pasta needs to cook. Serve with cornbread and/or crackers.