Leftover Vegetable Soup

    (21)
    1 hour 15 minutes

    This filling soup is made with mince, tinned tomatoes and any leftover veggies you need to use up!


    1 person made this

    Ingredients
    Serves: 4 

    • 450g lean beef mince
    • 6 potatoes, diced
    • 1 (400g) tin diced tomatoes
    • 1 onion, chopped
    • 120g chopped celery
    • 300ml beef stock
    • 325g mixed vegetables of your choice
    • salt and pepper to taste
    • 1/8 tablespoon dried rosemary
    • 1/8 tablespoon dried thyme
    • 1/4 tablespoon dried basil
    • To serve
    • 225g bacon, cooked and chopped

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. In a large stock pot place beef mince, potatoes, tomatoes, onion, celery, stock and vegetables. Add enough water to cover ingredients; cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through.
    2. Season to taste with salt and pepper, rosemary, thyme and basil. Add chopped bacon, stir and serve.

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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (15)

    by
    19

    Now that my kids are off to college and it's just hubby & me, we usually have leftovers when I cook. I've started freezing the leftover vegies in a 2-cup container just to use in this recipe! (When it's full, it's time to make this soup!) I've made this with lots of different ingredients (including leftover chicken, rice, pasta, etc.) and spices (i.e. - substitute Southwestern seasoning or Oregano & Basil) and it's always GREAT. We get at least two meals for two from this, plus several lunches. Also, the soup itself can be frozen!  -  28 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    18

    I found the recipe to be good and easy to make and it was enjoyed by all. Though it made a lot more than four servings more like 12.  -  28 Mar 2000  (Review from Allrecipes USA and Canada)

    by
    13

    This surprized me--this was pretty good! I made a small change and cooked my bacon after I browned my meat, saved a little of the bacon grease and sauteed my celery, onion and a mess of minced garlic in the bacon grease before adding in the rest of the soup ingredients. I had no leftover vegetables on hand but I did have some cauliflower and broccoli that I needed to use so I added that to the soup. I also added a can of organic corn that I drained and rinsed and added to the soup, too. After tasting it, I threw in some more spice, only because I felt like it needed a little more. Very cheap to make and really super filling! Don't let the name fool you. NOTE: For those who like a heartier soup and don't like to waste leftovers from the rest of the week, save your leftover veggies in a ziplock bag in the freezer and just throw them in this soup. This also works with a cup or so of leftover mashed potatoes, too, which acts as a natural thickener.  -  01 Jun 2011  (Review from Allrecipes USA and Canada)

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