Easy Beef Vegetable Soup From Left Over Beef Food

LEFTOVER ROAST - BEEF BARLEY SOUP

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.

EASY BEEF BARLEY SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley., Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.

BEEF STEW V

Steps:

• Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
• Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

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.

EASY VEGETABLE-BEEF SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

EASY VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef until brown; drain.
• In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.

OLD FASHIONED VEGETABLE BEEF SOUP

Steps:

• Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat. Add diced onion to saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.*If finishing in a slow cooker, transfer both onions and beef to your crockpot set on low once fully seared.
• Add mixed vegetables, cubed potatoes (I leave the skin on like my grandma did for extra vitamins and flavor but you can peel them if you prefer), diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.
• Bring to a boil then reduce heat to a low boil. Cook for 20 minutes or until potatoes are soft all the way through. Add salt and pepper to taste before serving.*If using a crockpot, cook for 1 hour on high (or 2 hours on low). Check potatoes to be sure they are fully cooked through, then serve.

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.

ROAST BEEF AND BARLEY SOUP

Steps:

• In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt.

VEGETABLE BEEF SOUP

Steps:

• Cook the beef: Add the beef and water to a large pot. Bring to a boil over medium high heat. Once the broth starts to boil, remove all the impurities from the top. If you don't, you'll get a cloudy dark soup, instead of a nice clear broth.
• Reduce to a simmer, cover the pot and cook for about 1 1/2 to 2 hours. You need to cook this until the beef is tender. Once the beef is done remove it from the broth, keep the broth.
• Saute veggies: In a large Dutch oven, heat the olive oil over medium high heat. Add the onion, carrots, celery and saute until tender, about 5 minutes. Season with salt and pepper. Stir in the tomato paste and the diced tomatoes. Add the beef bouillon or vegeta.
• Add beef, cauliflower and simmer: Add the cauliflower and cooked beef to the pot. Add the beef broth (from cooking the beef) and stir. Bring to a boil, then turn down the heat to a simmer and cook for about 30 minutes.
• Add Zucchini, lemon juice and cook for 10 more minutes: Stir in the zucchini and lemon juice. Cook for another 10 minutes or until the zucchini is tender.
• Add egg: Pour the egg mixture into the soup and quickly stir. You will notice the soup thickening up a bit, the egg will cook instantly.
• Garnish and serve: Garnish with parsley and serve with sour cream and pickled hot peppers.

VEGETABLE BEEF SOUP FROM LEFTOVERS

Steps:

• 1. Cut leftover pot roast into bite-sized chunks and place in a crock pot or pressure cooker. Add potatoes, carrots, onion, corn, soup, tomatoes, sugar, salt, pepper and stir well. Add water or beef broth one cup at a time until desired thickness is reached.
• 2. Crock pot method: Cover and cook on high for about one hour. Reduce heat to low/medium and cook for 3 to 4 hours or until potatoes are tender. Remove bay leaves and basil leaves. Serve with your favorite bread or crackers.
• 3. Pressure cooker method: Place all ingredients into your pressure cooker and secure lid. Once pressure regulator is in place, turn to high until pressure regulator begins to rock. Reduce heat to medium to maintain gentle rocking motion and cook for about 30 minutes. Remove from heat and release pressure. Once safety valve has dropped and all pressure has been released, remove lid. Remove bay leaves and basil leaves and serve with your favorite bread or crackers. CAUTION: DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL!
• 4. Power Cookers: Place all ingredients into your Power Cooker and secure lid. Make sure that release valve is closed. Set for stew and cook (mine cooks for 30 minutes). When cooking time is complete, release pressure and remove lid. Remove bay and basil leaves and serve as above.

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.

BEEF NOODLE SOUP

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season beef with salt and pepper.
• Add to the pot and sear on all sides, about 8-10 minutes.
• Add in the onions and cook for 4-5 minutes, until translucent.
• Add in beef broth and thyme and bring to a boil, then reduce to low heat.
• Cook, uncovered, for 1 hour.
• Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
• Serve immediately (the noodles will continue to absorb the soup as it sits).

EASY BEEF VEGETABLE SOUP ( FROM LEFT OVER BEEF)

Steps:

• 1. Melt the butter in a large stock pan. When it is melted, add flour and stir to blend. Immediately add the beef broth (or water and bullion cubes) Whisk constantly till it starts to bubble.
• 2. Add frozen vegetables, Kitchen Bouquet and pepper. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
• 3. After simmering, add your diced meat and can of diced tomatoes. For the tomatoes, sometimes I use a big can, sometimes I add a smaller can. Depends on what is in the cabinet. It is a very forgiving recipe.