Best 2 Leftover Beef Vegetable Soup Recipes

Are you looking for ways to use up leftover beef vegetable soup? You're in luck! This versatile dish can be transformed into a variety of delicious meals. Whether you're in the mood for a hearty stew, comforting soup, or a quick and easy stir-fry, we've got you covered. From classic recipes to creative twists, our guide will help you make the most of your leftover soup.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

Save your leftover beef and vegetables for a quick and easy soup.
Use a variety of vegetables to add flavor and nutrition to your soup.
Add some herbs and spices to taste.
Serve your soup with a side of bread or crackers.
Garnish your soup with fresh herbs or a dollop of sour cream.

Conclusion:

Leftover beef vegetable soup is a delicious and easy way to use up leftover beef and vegetables. It's a hearty and flavorful soup that can be served with a variety of sides. Next time you have leftover beef and vegetables, don't throw them away! Make this easy and delicious soup instead.