Homemade Vegetable Beef Soup
Got leftovers? this hearty and healthy soup recipe is a great way to use those holiday leftovers & warm you up from the inside out too!
Hello, friends!
We are spending time this week with family, but I wanted to pop in and share a quick and delicious recipe with you all!
Soup season is here and today I’m sharing a new/old recipe that I just know is going to be a favorite of yours all winter long!
If you’ve been following along here on the blog then you probably know that I’m a HUGE fan of soup.
I’ve shared some of our favorite soup recipes over the years including Bacon Cheddar & Corn Chowder, Cabbage & Beef Soup & Chicken Noodle, just to name a few!
Today’s recipe for Homemade Vegetable Beef Soup came about a few years ago. I had made a VERY large pot roast for a small gathering we hosted for friends. I had planned on about a 1lb per person (1/2 lb is actually what is recommended), and one of the couples canceled at the last minute. Needless to say, we had PLENTY of beef leftover.
I definitely could have frozen the beef for another time, but I decided to experiment a bit. A month or so before that, Michael and I had stopped at a quaint restaurant on the way to Michigan, and I had ordered what I would consider some of the BEST Vegetable beef soup I’ve ever eaten.
Unlike my previous attempts at making a beef soup, this one had a rich and SUPER flavorful broth. So I set out the next day to try and re-create that same AMAZING flavor!
This time I tried adding something I hadn’t the previous times.
I added in the rich au jus that the roast had created on its own when I slow cooked it the day before. Usually, I use the meat juices to make a gravy for the potatoes, but that night I’d made twice baked potatoes. So there was a good amount left in the bottom of the slow cooker along with the leftover roast.
Friends, I have to tell you. The au jus from the meat made ALL the difference!!
Now I know you won’t always have leftover au jus. Maybe you used it for gravy, or (watermelon, watermelon) you threw it out. If that’s the case, you can always just add more beef stock.
what you’ll need to make homemade vegetable beef soup:
- Leftover roast beef (about 2 cups shredded or cut in chunks)
- Â carrots
- celery
- Â onion
- frozen peas
- potatoes
- crushed tomatoes
- beef broth (stock is even better)
- leftover au jus
- thyme
- oregano
- parsley
- salt & pepper
special equipment to make the soup:
- A large pot or Dutch Oven
Here’s the recipe:
Vegetable Beef Soup
A rich hearty soup filled with fresh vegetables and leftover pot roast.
Ingredients
- 1 1/2 cups carrots chopped
- 1 cup celery chopped
- 1 medium onion diced
- 1 Tablespoon Olive oil
- 1 Tablespoon butter
- 2 cup potatoes chopped into bite-sized chunks
- 2 cups leftover roast beef cubed or shredded
- 2/3 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 2 cups beef stock or broth **See notes below
- 1 28 oz can crushed tomatoes
- 2 cups leftover beef juices
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
-
Add the olive oil and butter to a large soup pot or dutch oven. When melted, add in the carrots, celery, and onions. Saute the vegetables for 3-4 minutes. Add in the remaining ingredients except for the frozen peas. Cover the pot and allow to simmer on low for 35 minutes. Add in the frozen peas and allow to simmer for 5 minutes more.
Recipe Notes
***If you don't have the meat juices leftover from cooking your roast, you can add in additional beef stock or broth instead.
There really is nothing as cozy and comforting on a cold winter’s day as a big pot of yummy soup. I’ve made this vegetable beef soup more time than I care to admit and I have to say, it’s even better now than that bowl I had years ago at that quaint restaurant.
I hope you enjoy this recipe for Homemade Vegetable Beef Soup too!
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