Roast Beef Vegetable Soup Recipes

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ROAST BEEF & VEGETABLE SOUP



Roast Beef & Vegetable Soup image

A recipe guide for making Roast Beef and Vegetable Soup with pot roast leftovers, including recommended measurements and substitutions.

Provided by Judy Purcell

Categories     Beef     Main Dish     Soup     Vegetable

Time 1h20m

Number Of Ingredients 22

1/2 cup barley (uncooked)
2 tablespoons olive oil
1 cup diced sweet yellow onion ((1/2 large onion))
1 cup cubed celery root ((1/4" cubes))
1 cup chopped cauliflower ((1/4" pieces))
3/4 cup diced celery ((3 stalks))
4 cloves garlic (minced)
2 teaspoons sea salt
1 teaspoon pepper
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
8 cups beef broth
1 bay leaf
1 - 2 inch piece Parmesan rind (optional)
1 1/2 cup gravy with mushrooms ((pot roast leftovers) **see note)
26-28 ounces chopped tomatoes (San Marzano tomatoes are ideal)
2 cup roasted potatoes ((pot roast leftovers) -- cut into 1/2" cubes)
1 cup roasted carrots ((pot roast leftovers) -- cut into 1/4" pieces)
1/2 cup peas
1 1/3 lb roast beef ((pot roast leftovers) -- cubed 1/2" pieces)
1/4 cup chopped parsley

Steps:

  • Bring barley and 3 cups water to a boil over high heat. Reduce heat and simmer 30 minutes. Drain and set aside when barley is tender and cooked through.
  • In a large soup pot over medium heat, add the oil, onion, and celery. Cook, stirring occasionally, until onions are translucent and edges begin to brown, about 10 minutes.
  • Add any uncooked vegetables--in this case I had a small amount of raw potato, celery root, and cauliflower--along with the garlic, dry herbs, salt and pepper. Continue to cook until vegetables soften (add oil as needed), about 10 minutes.
  • Add the broth, bay leaf, and Parmesan rind to the vegetables and bring to a low boil. Stir-in gravy, tomatoes, peas, (leftover) cooked vegetables, barley, and meat. Bring to a simmer and cook for 30 minutes to meld flavors.
  • Stir-in parsley the last 5 minutes of cooking, adjust seasoning for salt and pepper, to taste. Serve hot.

Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Protein 33 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 68 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

LEFTOVER BEEF VEGETABLE SOUP



Leftover Beef Vegetable Soup image

Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!

Provided by SHORECOOK

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

Time 1h

Yield 6

Number Of Ingredients 10

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®)
½ pound cubed cooked beef
1 (16 ounce) package frozen peas and carrots
½ teaspoon parsley flakes
½ teaspoon dried oregano
½ teaspoon dried basil

Steps:

  • 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.
  • Cover and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : 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, Sodium 1128.8 mg, Sugar 1.5 g

VEGETABLE BEEF SOUP



Vegetable Beef Soup image

When we come in from playing in the snow, I serve this hearty vegetable beef soup. -Nancy Soderstrom, Roseville, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h40m

Yield 20 servings (6 quarts).

Number Of Ingredients 14

1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup medium pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 package (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

Steps:

  • Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

BEEF AND VEGETABLE SOUP



Beef and Vegetable Soup image

Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h20m

Yield 6

Number Of Ingredients 10

½ pound boneless beef chuck roast, cut into 1/2-inch pieces
1 tablespoon olive oil
2 cups cubed unpeeled Yukon Gold potatoes
2 medium carrots, peeled, cut in half lengthwise and sliced
1 tablespoon all-purpose flour
1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme leaves
1 cup green beans, trimmed and cut into 1/2-inch pieces
1 cup frozen peas

Steps:

  • Season the beef as desired.
  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
  • Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
  • Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g

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

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

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 :

HOMEMADE VEGETABLE BEEF SOUP



Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

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

Time 5h55m

Yield 10

Number Of Ingredients 10

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

  • Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  • Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

BEEF BARLEY SOUP WITH ROASTED VEGETABLES



Beef Barley Soup with Roasted Vegetables image

The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. -Gayla Scott, West Jefferson, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (3 quarts).

Number Of Ingredients 18

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound beef stew meat (3/4-inch cubes)
5 tablespoons olive oil, divided
1 large portobello mushroom, stem removed, chopped
1 medium onion, chopped
1 fennel bulb, chopped
1 garlic clove, minced
8 cups beef stock
2 cups water
2 cups cubed peeled butternut squash
1 large baking potato, peeled and cubed
2 large carrots, cut into 1/2-inch slices
2/3 cup quick-cooking barley
2 teaspoons minced fresh thyme
Dash ground nutmeg
1/4 cup minced fresh parsley

Steps:

  • In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 339 calories, Fat 13 g fat (3 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 855 mg sodium, Carbohydrate 37 g carbohydrate (7 g sugars, Fiber 6 g fiber), Protein 20 g protein.

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

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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