My mom made this soup all growing up. I put it off because she put barley in it and of course we can't eat barley. I had some extra roast from dinner and decided I needed to reinvent the vegetable soup. This is what I came up with and we loved it. It is very filling and also healthy! I made mine a little thicker, like stew, but just add more broth if you prefer it runnier. Also, add the vegetables you like, leave out the ones you don't like - my choice of vegetables and numbers are just guidelines. It has a pretty mellow flavor, so feel free to experiment and make your taste buds happy. Have fun, you really can't ruin it.
Vegetable Beef Soup
1 15 oz can tomatoes(blend)
6 c. water
3 T. beef bouillon
1/3 c. quinoa
Chunks of roast(cooked)
1 Onion, diced
3-4 medium potatoes, chunked
3 Carrots, sliced
2 Celery stalks, sliced
1-2 zucchini, quartered & sliced
1 handful of frozen corn
1 handful of frozen peas
1 handful of frozen beans
½ t. salt & pepper
1 t. oregano & parsley(optional)
In large pot combine tomatoes, water, bouillon, quinoa and roast. Let simmer for 20 minutes. Add in potatoes, carrots, onion, and celery and bring to boil, reduce to simmer and cook 15 min. Add in remaining vegetables and simmer for 10 min. Add salt, pepper and any spices. Add more water & bouillon if you want a brothier soup.
Linda at gluten free homemaker is doing a seasonal soup roundup this month for "Go Ahead Honey It's Gluten Free." Check out all the yummy soups.
*If you have never used quinoa before, this is a great recipe to try it out. It doesn't add much taste, just nutrition.
**Whenever I have a roast, I just save a few slices, chunk them up, and then throw them in the freezer. When soup time arrives you will be ready to go! You really don't need a lot but it adds a lot of flavor.