Roast Beef Soup Recipes

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)

Leftover Roast Beef Soup (Leftover Steak Too!) image

This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.

Provided by PalatablePastime

Categories Roast Beef

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons olive oil
3 -4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or 64 ounces beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles

Steps:

In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

ROAST BEEF AND BARLEY SOUP

Roast Beef and Barley Soup image

When making this soup, I tend to clean out the refrigerator by adding all kinds of leftovers. In fact, my family says they have to watch out for the kitchen sink!

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 14

Ingredients

2 cups beef broth
8 cups water
2 cups chopped cooked roast beef
1/2 cup chopped carrots
3 celery ribs, chopped
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup quick-cooking barley
1 teaspoon dried oregano
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup frozen or canned peas
1/2 cup frozen or canned cut green or wax beans
Seasoned salt to taste

Steps:

In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt.

Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 323mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

Quick Beef Vegetable Soup from Leftover Pot Roast image

Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.

Provided by 3KillerBs

Categories Roast Beef

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb leftover pot roast, chopped (or more if you have it)
1 cup dripping (fat removed after chilling)
1 quart beef stock
1 -2 cooked carrot, sliced
1 -2 cooked potato, sliced
1 lb frozen mixed vegetables
1 (15 1/2 ounce) can diced tomatoes
1 dash garlic powder
1 dash chili powder (optional)
1/2 onion, chopped (optional)
salt and pepper

Steps:

Combine all ingredients in a suitable pot. Bring to boil.
Turn down heat and simmer 15 minutes.
Best served with crusty bread alongside.

ROAST BEEF VEGETABLE SOUP

Roast Beef Vegetable Soup image

I'm currently retired and an Assistant Scout Master of a troop. I've taught boys to cook for 35 years. This is a nice recipe for teaching basic cooking skills. Plus, the soup cooks all day, leaving you free to do other things.-Earnest Riggs, Niles, Michigan

Provided by Taste of Home

Categories Lunch

Time 8h35m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 15

Ingredients

2 pounds beef stew meat, cut into 1/2-inch pieces
2 tablespoons canola oil
2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes
3 cups tomato juice
1 can (14-1/2 ounces) beef broth
4 medium red potatoes, cut into 1/2-inch pieces
3 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1 medium onion, finely chopped
2-1/2 cups chopped cabbage
1-1/2 cups frozen corn
1-1/4 cups frozen baby lima beans
4 teaspoons beef bouillon granules
1 teaspoon salt
3/4 teaspoon pepper

Steps:

In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Nutrition Facts :

BEEF AND BARLEY SOUP III

Beef and Barley Soup III image

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Provided by Barb Y

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Yield 12

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

Steps:

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g

ROAST BEEF SOUP

Roast Beef Soup image

If your family's like mine, you have to disguise leftovers in order for anyone to eat them! This special soup turns leftovers into a lively meal.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6-8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

2 pounds cubed cooked roast beef
1-1/4 cups chopped onions
2 tablespoons canola oil
4-1/2 cups water
1 jar (12 ounces) beef au jus gravy
1 cup leftover beef gravy or 1 can (10-1/4 ounces) beef gravy
1 envelope brown gravy mix
2 bay leaves
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 cup dried lentils, rinsed
1 cup frozen mixed vegetables

Steps:

In a 3-qt. saucepan, saute beef and onions in oil until onions are tender. Add the next eight ingredients; cover and simmer for 1 hour. , Stir in lentils; cover and simmer for 30 minutes. Add vegetables; cover and simmer for 10 minutes or until lentils and vegetables are tender. Remove bay leaves.

Nutrition Facts : Calories 409 calories, Fat 12g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 747mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 50g protein.

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