LEFTOVER BEEF VEGETABLE SOUP
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
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
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
Steps:
- Combine all ingredients in a suitable pot. Bring to boil.
- Turn down heat and simmer 15 minutes.
- Best served with crusty bread alongside.
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
LEFTOVER ROAST - BEEF BARLEY SOUP
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
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
VEGETABLE BEEF SOUP FROM LEFTOVERS
When I was growing up my mom would try to have a nice dinner on Sundays. About one Sunday out of the month, she would make a pot roast with potatoes, onions, and carrots. The next day she would take the leftover meat, veggies and broth and any other leftover vegetables we had on hand and she would make a big pot of soup. She...
Provided by Elaine Bovender
Categories Vegetable Soup
Time 5h15m
Number Of Ingredients 12
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.
QUICK VEGETABLE BEEF SOUP
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
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.
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.
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
VEGETABLE-BEEF SOUP
Soup like my Grandma used to make. Freeze leftovers for those busy days you need a quick and easy meal.
Provided by Teresa Malkemus
Categories Vegetable Soup
Time 4h
Number Of Ingredients 15
Steps:
- 1. Combine beef, water, salt, Worcestershire sauce and pepper in large kettle. Cover and simmer until meat is tender, 2½ to 3 hours. Remove meat from soup; cut from bone in small pieces and return meat to soup.
- 2. Add remaining ingredients. Simmer until vegetables are tender, about 45 minutes.
- 3. If desired you can add 1/3 cup rice.
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