Quick Beef Vegetable Soup From Leftover Pot Roast Recipes

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ROAST BEEF & VEGETABLE SOUP



Roast Beef & Vegetable Soup image

A recipe guide for making Roast Beef and Vegetable Soup with pot roast leftovers, including recommended measurements and substitutions.

Provided by Judy Purcell

Categories     Beef     Main Dish     Soup     Vegetable

Time 1h20m

Number Of Ingredients 22

1/2 cup barley (uncooked)
2 tablespoons olive oil
1 cup diced sweet yellow onion ((1/2 large onion))
1 cup cubed celery root ((1/4" cubes))
1 cup chopped cauliflower ((1/4" pieces))
3/4 cup diced celery ((3 stalks))
4 cloves garlic (minced)
2 teaspoons sea salt
1 teaspoon pepper
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
8 cups beef broth
1 bay leaf
1 - 2 inch piece Parmesan rind (optional)
1 1/2 cup gravy with mushrooms ((pot roast leftovers) **see note)
26-28 ounces chopped tomatoes (San Marzano tomatoes are ideal)
2 cup roasted potatoes ((pot roast leftovers) -- cut into 1/2" cubes)
1 cup roasted carrots ((pot roast leftovers) -- cut into 1/4" pieces)
1/2 cup peas
1 1/3 lb roast beef ((pot roast leftovers) -- cubed 1/2" pieces)
1/4 cup chopped parsley

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.

Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Protein 33 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 68 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

LEFTOVER BEEF VEGETABLE SOUP



Leftover Beef Vegetable Soup image

Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!

Provided by SHORECOOK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

2 medium potatoes, peeled and cubed
4 stalks celery, diced
1 small onion, diced
6 cups water
2 tablespoons beef base (such as Better than Bouillon®)
½ pound cubed cooked beef
1 (16 ounce) package frozen peas and carrots
½ teaspoon parsley flakes
½ teaspoon dried oregano
½ teaspoon dried basil

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.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST



Quick Beef Vegetable Soup from Leftover Pot Roast image

Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.

Provided by 3KillerBs

Categories     Roast Beef

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb leftover pot roast, chopped (or more if you have it)
1 cup dripping (fat removed after chilling)
1 quart beef stock
1 -2 cooked carrot, sliced
1 -2 cooked potato, sliced
1 lb frozen mixed vegetables
1 (15 1/2 ounce) can diced tomatoes
1 dash garlic powder
1 dash chili powder (optional)
1/2 onion, chopped (optional)
salt and pepper

Steps:

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

A BEEF VEGETABLE SOUP USING LEFTOVER ROAST BEEF



A Beef Vegetable Soup Using Leftover Roast Beef image

This is not a typical hearty soup, it is a chinese thickened soup that is closer to the popular hot and sour soup. Chinese thickened soups usually contain a lot of finely sliced or chopped ingredients. For a new cook, gathering and chopping up so many ingredients can be daunting. This beef soup recipe has only a few ingredients so it is a good practice dish for perfecting the techniques of chopping ingredients and thickening the soup using cornstarch or arrowroot powder. This beef vegetable soup contains a chinese vegetable known as chinese kale or chinese broccoli (芥å...° gai lan). The leaves can be quite tough and bitter but the stems are wonderfully crunchy and juicy. Gai lan is not usually found in soups, they are better quick fried with chopped garlic.If you can't find chinese kale or chinese broccoli, substitute with broccoli stems or kale stems. Peel off the tough outer skin.

Provided by abbynkt

Categories     Stew

Time 2h30m

Yield 3 serving(s)

Number Of Ingredients 13

100 g filet of beef or 100 g leftover roast beef
50 g chinese broccoli stems
2 dried Chinese mushrooms
1/2 stalk spring onion
1500 ml soup stock
5 tablespoons cornstarch (for thickening)
1 egg white
1 teaspoon soy sauce
2 teaspoons sugar
2 tablespoons cooking wine
1 dash pepper
1 tablespoon cornstarch (for coating the beef fillet)
1 teaspoon salt

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.

Nutrition Facts : Calories 100.7, Fat 0.1, Sodium 913.2, Carbohydrate 21, Fiber 0.9, Sugar 3.4, Protein 2.2

QUICK BEEF VEGETABLE SOUP



Quick Beef Vegetable Soup image

At the end of a long day, you want to put something quick, warm and substantial on the table for your family. This hefty vegetable soup delivers. It will have you out of the kitchen in no time flat! -D.M. Hillock, Hartford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1-3/4 quart).

Number Of Ingredients 8

1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) tomato sauce
1-1/2 cups frozen mixed vegetables, thawed
1-1/4 cups frozen corn, thawed
1-1/4 cups beef broth
1 tablespoon soy sauce
1 tablespoon molasses

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.

Nutrition Facts : Calories 318 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1099mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein.

LEFTOVER ROAST - BEEF BARLEY SOUP



Leftover Roast - Beef Barley Soup image

I clipped this recipe year's ago and adapted it to use my leftover beef roast and steaks. Just chop up any leftover beef, throw it in a freezer bag and store until you have enough to make the soup. Also, save your leftover broth. It really makes the soup rich and flavorful. Great for a cold winter day!

Provided by Magicduo

Categories     Roast Beef

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon margarine or 1 tablespoon butter
8 cups beef broth (if you don't have enough, make up the rest with water)
2 cups chopped cooked boneless beef roast (or steak)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup quick-cooking barley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup frozen peas

Steps:

  • In a large saucepan, saute carrot, celery & onion in butter until translucent.
  • Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
  • Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
  • Add the peas and simmer uncovered for 5 minutes.

Nutrition Facts : Calories 68.3, Fat 0.4, SaturatedFat 0.1, Sodium 311.4, Carbohydrate 14, Fiber 3.5, Sugar 1.3, Protein 2.6

ROAST BEEF VEGETABLE SOUP



Roast Beef Vegetable Soup image

I'm currently retired and an Assistant Scout Master of a troop. I've taught boys to cook for 35 years. This is a nice recipe for teaching basic cooking skills. Plus, the soup cooks all day, leaving you free to do other things.-Earnest Riggs, Niles, Michigan

Provided by Taste of Home

Categories     Lunch

Time 8h35m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 15

2 pounds beef stew meat, cut into 1/2-inch pieces
2 tablespoons canola oil
2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes
3 cups tomato juice
1 can (14-1/2 ounces) beef broth
4 medium red potatoes, cut into 1/2-inch pieces
3 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1 medium onion, finely chopped
2-1/2 cups chopped cabbage
1-1/2 cups frozen corn
1-1/4 cups frozen baby lima beans
4 teaspoons beef bouillon granules
1 teaspoon salt
3/4 teaspoon pepper

Steps:

  • In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Nutrition Facts :

QUICK AND EASY VEGETABLE BEEF SOUP



Quick and Easy Vegetable Beef Soup image

Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!

Provided by Texas Momma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 pound lean ground beef
1 pound lean ground turkey
½ onion, chopped
1 ½ cups water
2 (28 ounce) cans diced tomatoes
1 ½ teaspoons garlic powder (such as Lawry's®)
1 ½ teaspoons sea salt, or to taste
½ teaspoon dried basil
½ teaspoon finely ground black pepper, or to taste
3 ½ teaspoons beef base (such as Better Than Bouillon®)
2 (12 ounce) packages frozen mixed vegetables

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.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 20 g, Cholesterol 72.5 mg, Fat 7.8 g, Fiber 5.4 g, Protein 29.6 g, SaturatedFat 3 g, Sodium 934.9 mg, Sugar 5.8 g

QUICK VEGETABLE BEEF SOUP



Quick Vegetable Beef Soup image

I am new to making soup with leftovers and what's in the cupboard but this is one I came up with that we all really enjoyed. A tasty, nutritious lunch or light supper that is ready in less than 30 minutes!

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 -2 cup beef stock, divided (I use Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top))
1 large red potatoes, diced
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) bag frozen mixed vegetables, cooked
1 cup leftover roast, pieces or 1 cup other leftover cooked meat
2 -3 cups water, divided

Steps:

  • Place 1 cup beef stock and 1 cup water in sauce pan.
  • Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
  • While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
  • When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
  • Add enough water to cover the meat and veggies with broth. Stir to combine.
  • Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.

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Pan Basquaise_image Pan Basquaise

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