Recipe: 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. Its a family favorite

Leftover Beef Vegetable Soup 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)

• pound cubed cooked beef

• 1 (16 ounce) package frozen peas and carrots

• teaspoon parsley flakes

• teaspoon dried oregano

• teaspoon dried basil

How to Make Leftover Beef Vegetable Soup

1. 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.

2. Cover and simmer until vegetables are tender, about 40 minutes.

Leftover Beef Vegetable Soup Nutritions

• 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

• ServingSize:

• Sodium: 1128.8 mg

• Sugar: 1.5 g

• TransFat:

• UnsaturatedFat:

Source: Leftover Beef Vegetable Soup