Best 2 Roast Beef Vegetable Soup Recipes

Roast beef vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. This soup is made with a variety of vegetables, such as carrots, celery, onions, and potatoes, and a rich broth made from roasted beef bones. The beef adds a deep, savory flavor to the soup, while the vegetables provide a variety of textures and nutrients. Roast beef vegetable soup is a great way to use up leftover roast beef, and it can also be made with ground beef or stew meat.

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.

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

Ingredients

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 :

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and green beans.
Roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper flavor.
Use a good quality beef broth. This will make a big difference in the flavor of your soup. If you don't have any beef broth on hand, you can use chicken broth or vegetable broth instead.
Add some herbs and spices to your soup. This will help to enhance the flavor. Some good options include rosemary, thyme, oregano, garlic powder, and onion powder.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld together and develop.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the broth and make the soup even more satisfying.

Conclusion:

Roast beef vegetable soup is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover roast beef. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious soup that the whole family will enjoy.

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