Coleslaw Mix turned into Vegetable Beef Soup

Vegetable Beef Soup with Coleslaw Mix is a deliciously innovative take on a classic comfort food, offering a delightful blend of flavors and textures in every spoonful. This recipe transforms a simple package of coleslaw mix into a hearty, nutritious soup, enriched with tender beef and a medley of fresh vegetables.

The addition of vibrant Rotel tomatoes and the unique Everything But the Bagel seasoning elevates the dish with a burst of savory goodness.

Perfect for family meals or sharing with neighbors, this soup is both comforting and considerate, catering to those who appreciate a flavorful, easy-to-eat meal.

Why You’ll Love This Recipe:

People are likely to fall in love with this Vegetable Beef Soup with Coleslaw Mix recipe for several compelling reasons:

Innovative Use of Ingredients:

Turning a simple package of coleslaw mix into a flavorful soup base is a creative twist that adds convenience and a unique texture. It’s an easy way to incorporate a variety of vegetables without extra prep work.

Hearty and Nutritious:

This soup is packed with wholesome ingredients like carrots, potatoes, corn, and roast beef, making it both filling and nutritious. It offers a balanced meal with plenty of vitamins, minerals, and protein to keep you satisfied.

Flavorful and Savory:

The combination of mild Rotel tomatoes, V8 vegetable juice, and Everything But the Bagel seasoning provides a rich and savory flavor profile. These ingredients, along with aromatic bay leaves and garlic, enhance the overall taste of the soup.

Easy to Prepare:

With simple steps and a straightforward cooking process, this recipe is accessible to cooks of all levels. It’s perfect for those who want a homemade meal without spending hours in the kitchen.

Adaptable and Inclusive:

The finely chopped roast beef makes this soup suitable for those with chewing or swallowing difficulties, making it a thoughtful choice for sharing with elderly neighbors or anyone who appreciates a softer texture. Additionally, it’s versatile enough to accommodate additional ingredients or substitutions based on personal preferences.

Key Ingredients:

Coleslaw Mix:

This convenient ingredient serves as a quick and easy base for the soup, providing a mix of shredded cabbage and carrots. It adds texture and nutrients without the need for extensive chopping.

Roast Beef:

Finely chopped or processed, the roast beef adds a rich, savory flavor and provides a hearty source of protein. Its tender texture makes the soup suitable for those with chewing or swallowing difficulties.

V8 Vegetable Juice:

This ingredient enhances the soup with a robust tomato flavor and an extra boost of vegetables, contributing to the overall savory taste and nutritional profile.

Everything But the Bagel Seasoning:

This unique blend of flavors, including garlic, onion, sesame seeds, and poppy seeds, adds depth and a savory twist to the soup, elevating its taste beyond traditional seasoning.

Mild Rotel Tomatoes:

With diced tomatoes and green chilies, Rotel brings a subtle heat and tanginess to the soup, complementing the savory beef and vegetables while adding a bit of zest.

Coleslaw Mix turned into Vegetable Beef Soup

Ingredients:

1 package coleslaw mix

3 tablespoons virgin olive oil

2 stalks celery, diced

3 fresh carrots, sliced

1 can mild Rotel (diced tomatoes with green chilies)

4 small potatoes, diced

1 cup corn kernels (fresh, frozen, or canned)

3 green onions, chopped

2 cups water

1 large single serving can V8 vegetable juice

2 bay leaves

2 tablespoons Everything But the Bagel seasoning

1 tablespoon minced garlic

Salt and pepper to taste

1 teaspoon crushed red pepper

1 teaspoon Vegetable Better Than Bouillon

2 cups cooked roast beef, finely chopped or processed into small pieces

Instructions:

Prepare the Base:

In a large soup pot, heat the virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Cook the Vegetables:

Add the diced celery, sliced carrots, and diced potatoes to the pot. Stir in the coleslaw mix and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add Liquids and Seasonings:

Pour in the can of mild Rotel, V8 vegetable juice, and 2 cups of water. Stir in the bay leaves, Everything But the Bagel seasoning, crushed red pepper, Vegetable Better Than Bouillon, and salt and pepper to taste.

Simmer the Soup:

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for about 20-25 minutes, or until the potatoes and carrots are tender.

Incorporate Remaining Ingredients:

Add the corn kernels, chopped green onions, and finely chopped roast beef to the pot. Stir well to combine all the ingredients.

Final Simmer:

Tres Leches (my recipe) Quick Method

Pumpkin Pecan Cobbler

Green Chile Hamburger Helper

Let the soup simmer for an additional 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed.

Serve:

Remove the bay leaves before serving. Ladle the soup into bowls and enjoy hot. It’s perfect as a nourishing meal for family and friends, and particularly considerate for those with chewing or swallowing difficulties.

This Vegetable Beef Soup with Coleslaw Mix is a versatile and flavorful dish that offers comfort and nutrition, ideal for sharing with loved ones.

Notes:

Versatile Ingredient:

The coleslaw mix provides a convenient base for the soup, but you can easily add other vegetables you have on hand, such as bell peppers, zucchini, or spinach, to enhance the nutritional value and flavor.

Adjusting Spice Levels:

If you prefer a milder soup, consider using a can of plain diced tomatoes instead of Rotel, as it contains green chilies that add a bit of heat. Alternatively, you can reduce or omit the crushed red pepper for a less spicy version.

Using Leftover Roast Beef:

This recipe is a great way to use up leftover roast beef. Ensure the beef is finely chopped or processed into small pieces, especially if sharing with individuals who have chewing or swallowing difficulties, as this will make it easier to eat.

Flavor Enhancements:

For added depth of flavor, consider sautéing the garlic and onion in olive oil before adding the other ingredients. This step can help enhance the soup’s savory profile.

Simmering Time:

Allow the soup to simmer gently to let the flavors meld together. Taste and adjust seasoning as needed, adding more salt, pepper, or spice to suit your preferences.

Serving Suggestions:

Serve the soup with crusty bread or rolls for a complete meal. You can also top each bowl with fresh herbs like parsley or cilantro for a pop of color and freshness.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat or make it vegetarian?

Yes, you can substitute the roast beef with other types of meat such as ground beef, chicken, or turkey.

For a vegetarian version, omit the meat altogether and add more beans or lentils for protein.

You can also use vegetable broth instead of beef broth to maintain a rich, savory flavor.

How can I thicken the soup if I want a heartier texture?

To thicken the soup, you can mash some of the potatoes or add a slurry made from cornstarch and cold water.

Stir the slurry into the soup and let it simmer until it reaches your desired consistency.

Adding cooked rice or pasta can also make the soup heartier.

What can I do if my soup is too salty?

If the soup is too salty, try adding more water or low-sodium broth to dilute the saltiness.

Adding a peeled potato to the pot while it simmers can also help absorb excess salt.

Remember to remove the potato before serving.

Can I use fresh tomatoes instead of canned Rotel?

Yes, you can use fresh tomatoes if you prefer.

Simply chop them and add a small amount of diced green chilies or bell peppers to replicate the flavor of Rotel.

You might need to adjust the seasoning to taste.

How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

To reheat, warm it gently on the stovetop over medium heat until heated through, or use a microwave-safe bowl and heat in the microwave.

If the soup has thickened, add a little water or broth to reach your desired consistency.

Can I prepare this soup in a slow cooker?

Yes, you can make this soup in a slow cooker.

Simply sauté the garlic and onion in olive oil first, then add all the ingredients to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld together.

What if I don’t have Everything But the Bagel seasoning?

If you don’t have Everything But the Bagel seasoning, you can create a similar flavor by mixing sesame seeds, dried garlic, dried onion, poppy seeds, and a pinch of salt.

Alternatively, use your favorite all-purpose seasoning blend to add depth to the soup.

How do I ensure the beef is tender?

To ensure the beef is tender, make sure it is finely chopped or processed into small pieces, especially if using leftover roast beef.

If you’re using a tougher cut of beef, consider simmering the soup for a longer period to allow the beef to become tender.

Can I freeze this soup for later?

Yes, this soup freezes well.

Allow it to cool completely before transferring it to freezer-safe containers or bags.

It can be stored in the freezer for up to 2-3 months.

To reheat, thaw the soup in the refrigerator overnight and warm it gently on the stovetop.

What can I add to enhance the flavor of the soup?

To enhance the flavor, consider adding a dash of Worcestershire sauce or soy sauce for umami depth.

Fresh herbs like thyme or rosemary can also add a lovely aroma and flavor.

Adjust the salt and pepper to taste, and finish with a squeeze of lemon juice for brightness before serving.