Categories: Recipes

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


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