How to Make Vegetable Beef Soup
After making a roast, you may not want to have roast beef dinner over and over until its gone. Most leftovers turn into soup (not pancakes, but you get it). This is a great vegetable beef soup that uses up the meat and veggies from your roast and makes a delicious soup.
We’ve shared how to make this from leftovers and if you don’t have leftovers, we have you covered as well.
1 tablespoon olive oil
1 tablespoon dried minced onion (or 1 small onion)
can carrots (or left overs from dinner)
can green beans (or left overs from dinner)
2 celery sticks chopped into 1/4″ pieces
1 can diced tomatoes
1-2 cups chopped beef roast (chopped into small 1″ ish size pieces
left over potatoes/carrots from cooking roast
left over broth from cooking roast (or 1 can of beef broth)
1 cup water
2 bay leaves
1 teaspoon black pepper
1 tablespoon cornstarch
In a Dutch oven pan, add olive oil and minced onion.
Next, add carrots, celery and beef broth.
Stir and add a can of diced tomatoes and stir that in too.
If you have any leftover potatoes, carrots and stock, add that in as well. This will add great flavor. Stir well.
Add the flour and stir to help thicken. If you don’t use flour, you could use corn starch instead.
Add the pepper and bay leaves and stir.
Dump in the green beans and water.
Cover the pan and let it simmer for 30 minutes.
The soup should be done, check the veggies to ensure that they are tender. If they are not, cook until tender.
- You can use your leftover veggies for this soup if you have some.
- If you have different veggies, you can use those as well, just make sure they are cooked through.
- This is a great freezer meal.
- Measurements for the veggies and beef don’t have to be exact, especially when you don’t know how much leftovers you will have.
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