Beef Vegetable Soup – Perfect for Winter’s Day!

On a cold winter’s day, what could be a better lunch than a hot dish of beef vegetable soup? With vegetables from the garden, and leftover meat from the Sunday roast, this soup is easily and economically made. Keep back a little of beef stock for the soup, along with the beef. This will add more great taste to the vegetable soup! If you chop your vegetables into small pieces and not puree the soup, it will make a filling meal rather than just a starter or snack.

When planning your vegetable garden planting in the spring, think ahead to the harvest and what kind of vegetable recipes you will use the produce in. Order your seeds from the seed catalog accordingly. If you have many uses for carrots, and only a couple for cabbage, design your garden layout so that you plant more carrots and only a few cabbages.

Just because your seed packet contains 50 vegetable seeds doesn’t mean you have to use them all! Be guided by the end uses of the vegetables and not the quantity in the packet – you may be able to keep some types of seeds over to use next year and save money, but check with the packet, catalog, or garden supplies personnel if this is possible with the vegetable seeds you have chosen.

Cooking with Vegetables

There are many ways of cooking with vegetables. If you want something a little different from the usual vegetable stew, or vegetable soup, buy a vegetarian cook book which will be full of delicious recipes for cooking with your vegetables. Or if you enjoy soup, buy a book that shows you how to make interesting soups with your vegetables. Once you have your harvest in, just decide how to eat the vegetables you’ve grown – whether cooked or raw, plain or seasoned, as they come or stuffed, traditional or international, vegetables make a great meal that are full of vitamins.

top