Friday, March 4, 2016

Rewind Beef Soup™

This is a great way to use leftovers. 

I've used leftovers from a beef roast, but if you don't have any you can cut up beef strips. I've also used fresh carrots and potatoes, but if you have any leftover cooked carrots or potatoes you can use those instead.

8 c low sodium beef broth 
2 c.  cooked beef chopped
2 medium each: carrots, celery, chopped
1 medium each: onion, potato chopped
1/8 - 1/4 tsp each: black pepper, salt 
Pinch of crushed red pepper flakes
1 c. chopped acorn or butternut squash
1  - 2 garlic cloves crushed and chopped
1/2  - 1 tsp fresh or dried parsley (adjust to taste)

In a large pot combine vegetables, beef, broth, salt, pepper, parsley and garlic. Bring to a boil for 5 - 10 min. 

Reduce heat and let simmer on low for 45 min - 1 1/2 hrs, stirring occasionally

Serves 8.

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