How to Make Leftover Beef Vegetable Soup - A Step-by-Step Guide

Leftover beef vegetable soup is the perfect way to transform last night's roast into a hearty and comforting meal. With just a few simple ingredients and minimal effort, you can create a delicious and nutritious soup that is perfect for a cozy night in or as a warm lunch on a cold day.

This recipe is a great way to use up any leftover beef from a previous meal, whether it's from a Sunday roast, a holiday feast, or a weeknight dinner. By combining the meat with an assortment of fresh v...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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

    241 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 38mg
    • Sodium: 1129mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 16g
    • Vitamin C: 24mg
    • Calcium: 58mg
    • Iron: 3mg
    • Potassium: 645mg