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Friday, February 19, 2021

Taste-bud Journey: Homemade Vegetable Beef Soup

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for making homemade vegetable beef soup. It was inspired by my desire to not let the huge quantity of leftover gravy from my crockpot pot roast go to waste. 

In the past, I would simply have allowed that gravy to wash down the drain. Since the pandemic happened, I have been doing my best to not waste food. I wish I had thought of this idea years ago as I found the resulting homemade soup to be quite tasty.


Recipe - This makes four 2-cup servings of soup.

  • Leftover beef gravy for your base
  • Canned mixed vegetables that includes Carrots, Diced Potatoes, Celery, Peas, Green Beans, Corn, Lima Beans. [This cost $0.50 from Walmart.]
  • Can of French Style Green Beans  [This also cost $0.50 from Walmart.]

Please note: Talking about an extremely economic meal! What a great way to save money!


  • Step 1: In four large soup bowls or four 2.5-cup storage container, evenly distribute the veggies from the can of mixed vegetables. [Here is a link to the WalterDrake Microwave Bowl with Lid Set of 4 I used that I bought on Amazon. I am not sure if they are BPA free; however, they are stackable and leakproof. The lid goes on nice and tight. They are also microwave safe plus dishwasher safe on the top rack.]

  • Step 2: Evenly distribute the French style green beans.

  • Step 3: Evenly distribute the leftover beef gravy on top of all of that.

  • Step 4: If desired, add in some onion flakes; plus, you could even add in tiny pieces of the leftover pot roast beef.

  • Step 5: Store that in the refrigerator and use within the first two or three days after making the pot roast.

Please note: Here is the pot roast recipe link from one of my blog posts called Taste-bud Journey: Crockpot Pot Roast


Cooking Sites that have inspired me:

Books written by Debbie Dunn:

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