Medium Soup

Leftover Beef Vegetable Soup

Name: Leftover Beef Vegetable Soup
Prep time: 19 min
Cook time: 40 min
Total time: 59 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 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; 0.5 pounds leftover cooked beef , cubed; 1 package frozen peas and carrots , 16 ounce; 0.5 teaspoons parsley flakes; 0.5 teaspoons dried oregano; 0.5 teaspoons dried basil

Total Time

59 min

19m prep · 40m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Gluten Free Halal Kosher Dairy Free Nut Free Beef Roast Gluten-Free Nut-Free Fried asian savory european greek mediterranean middle eastern region halal kosher side plant_based thai none italian soup

I use the leftover roast beef and vegetables to make soup whenever I cook a roast. It's a family favorite!

Ingredients

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
0.5 pounds leftover cooked beef , cubed
1 package frozen peas and carrots , 16 ounce
0.5 teaspoons parsley flakes
0.5 teaspoons dried oregano
0.5 teaspoons dried basil

Instructions

1

Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of vegetables. Bring to a boil over medium-high heat. Add beef and frozen peas and carrots.
2

Reduce the heat and season with parsley, oregano, and basil. Cover and simmer until vegetables are tender, about 40 minutes.