Leftover Beef Vegetable Soup Recipes

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

Steps:

• Combine all ingredients in a suitable pot. Bring to boil.
• Turn down heat and simmer 15 minutes.
• Best served with crusty bread alongside.

ROAST BEEF & VEGETABLE SOUP

Steps:

• Bring barley and 3 cups water to a boil over high heat. Reduce heat and simmer 30 minutes. Drain and set aside when barley is tender and cooked through.
• In a large soup pot over medium heat, add the oil, onion, and celery. Cook, stirring occasionally, until onions are translucent and edges begin to brown, about 10 minutes.
• Add any uncooked vegetables--in this case I had a small amount of raw potato, celery root, and cauliflower--along with the garlic, dry herbs, salt and pepper. Continue to cook until vegetables soften (add oil as needed), about 10 minutes.
• Add the broth, bay leaf, and Parmesan rind to the vegetables and bring to a low boil. Stir-in gravy, tomatoes, peas, (leftover) cooked vegetables, barley, and meat. Bring to a simmer and cook for 30 minutes to meld flavors.
• Stir-in parsley the last 5 minutes of cooking, adjust seasoning for salt and pepper, to taste. Serve hot.

LEFTOVER BEEF VEGETABLE SOUP

Steps:

• Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
• Cover and simmer until vegetables are tender, about 40 minutes.

A BEEF VEGETABLE SOUP USING LEFTOVER ROAST BEEF

Steps:

• Chop the beef into tiny tiny cubes.
• Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well (skip this step if you are using leftover beef).
• Chop the stems of the chinese kale into tiny cubes.
• Soak the dried mushrooms to reconstitute and chop into tiny cubes.
• Chop the spring onion finely.
• Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms.
• Bring to a boil quickly.
• Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper.
• Bring everything to a boil again.
• Thicken the soup with the cornstarch mixture. Do not pour the entire mixture inches Add by the spoonful and stir constantly to mix well.
• When the soup has thickened to a consistency you like, stop adding.
• Beat the egg white well.
• Remove the soup from the stove.
• Drizzle the beaten egg white into the soup, give it a good swirl and serve.

LEFTOVER BEEF AND VEGETABLE SOUP

Steps:

• In a large soup pot, saute the onions, carrots, mushrooms and celery in the butter over medium-high heat for about 7 to 8 minutes.
• Add the beef stock, Worcestershire sauce, and sweet potatoes. Bring to a boil and then lower heat to simmer.
• Add the cooked beef to the pot, crushed red pepper and season with a little salt & pepper. Simmer for about an hour with the cover on.
• Remove the cover, add the black and red beans and simmer for an additional ½ hour to 1 hour with the cover off.
• Taste and adjust seasoning with salt & pepper.

QUICK AND EASY VEGETABLE BEEF SOUP

Steps:

• Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
• Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
• Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.