Out of the Barn Beef and Veg Soup
- 1 pound beef, however you like it. Leftover beef, boiled leftover beef roast, ground beef, beef brisket…what’chu got in the freezer? Heck, be creative and use pork. Doesn’t matter.
- 2 teaspoons olive oil
- 1/2 pound white button mushrooms, sliced (please don’t use canned mushrooms. They’re rubbery and don’t taste good.)
- 1 large leek, cleaned and thinly sliced (easier way to do this is with frozen leeks. They last longer and are easier to find in the store.)
- 2 carrots, diced
- 2 ribs celery, sliced
- 3 garlic cloves (or more), minced or smashed, or just use garlic powder
- 2 cans of beef broth
- 1 can of diced tomatoes
- 6 cups water
- 1/2 cup uncooked rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Kosher salt, ground black pepper, parsley and thyme
- 1 1/2 cups of cut green beans…or 1 can of green beans
3 min: Brown the beef or reheat it in a tablespoon or two of canola oil. I’d use this instead of olive oil because it can reach higher temperatures, so the beef is browned and not saute’d.
5 min: Throw all the ingredients in the pot with the meat, add the spices with the broth and water. Cook on high for 5 minutes. Natural release is better, but you can do a quick release if you need to. That’s it! You’re done! Enjoy!
Bonus: Add some shredded parmesan cheese on top. Adds a little more flavor, and a little more salt flavor. Spice things up.
Double Bonus: For a vegetarian version, just replace the beef with 1/2 cup lentils.