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Posted By Ina On March 27, 2018 @ 8:07 pm In Soups | 2 Comments

This was literally a “throw together” soup with anything you have on hand….and it was mighty tasty!  We had a few lovely days of warm spring weather here on the West Coast of British Columbia, Canada.  Then all of a sudden it disappeared right before our very eyes.  Yes, back to cold, drizzly, rainy weather – so typical of our West Coast weather at this time of year.  We are half tempted to start a fire in the fire place…at spring time for heaven’s sake!

As usual, I gravitate to soup….soup of any kind makes me a happy girl.  Well, this soup started out with leftover roast beef and just went on from there.  You could use vegetable stock, chicken stock, beef stock, whatever you have on hand…also whatever veggies you have in the fridge that need to be used up.

My brother recently shared that he always makes curried beef soup with leftover roast beef.  I’m not sure why, but this is a soup I have never made before. So I asked “how do you make it”?  He said it is so easy, just use what you have on hand, add some good curry seasoning and then go from there.  Boy, did he get that right, so here it is:

3 1/2 cups stock:  veggie, beef, chicken – your choice (I did a combo of tomato veggie and chicken)

2 tblsp. Organic Extra Virgin Olive Oil

1 medium onion roughly chopped

2 large garlic cloves, roughly minced

2 large crimini mushrooms, chopped small

3/4 cups diced carrots

1 celery stalk, cut in half and chopped

1 1/4-1 1/2 cups cubed potatoes (cut small)

3/4 cup zucchini cut into 1/2 inch size pieces

1 1/2 cups leftover roast beef cut into 1/2 inch size pieces

1 tsp. good curry powder

1/2 tsp. garam masala

salt and pepper to taste

Heat up a medium sized dutch oven on low/medium heat with the EVOO.  Add in the mushrooms, garlic and onion sauteing to sweat out, about 4 min.  Then add in the carrots, celery, seasonings and saute another 5 min.  Pour in the stock, and bring to a simmer.  Simmer about 8 minutes, then add in the potato and simmer another 10 min.  Add in the zucchini and continue to simmer about 5 min.  Check the vegetables to see if they are done, and adjust any seasonings.  Add the roast beef just to heat through and serve with a side salad or some good gluten free bread.  Yummm, I will always think of leftover roast beef to make this soup from now on, regardless of the weather – super easy and a great way to use up any leftover veggies/stock in the fridge.  Delicious and economical at the same time.

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