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Vegetable Beef Soup

A rich hearty soup filled with fresh vegetables and leftover pot roast.

Course Soup
Cuisine American
Keyword soup, vegetables, beef,
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8

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

  1. 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.