Best Easy Beef Vegetable Soup From Left Over Beef Recipes

LEFTOVER BEEF VEGETABLE SOUP

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.

EASY BEEF VEGETABLE SOUP ( FROM LEFT OVER BEEF)

Steps:

• 1. Melt the butter in a large stock pan. When it is melted, add flour and stir to blend. Immediately add the beef broth (or water and bullion cubes) Whisk constantly till it starts to bubble.
• 2. Add frozen vegetables, Kitchen Bouquet and pepper. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
• 3. After simmering, add your diced meat and can of diced tomatoes. For the tomatoes, sometimes I use a big can, sometimes I add a smaller can. Depends on what is in the cabinet. It is a very forgiving recipe.

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

Steps:

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

LEFTOVER BEEF AND VEGETABLE SOUP

Steps:

• In a large soup pot, saute the onions, carrots, mushrooms and celery in the butter over medium-high heat for about 7 to 8 minutes.
• Add the beef stock, Worcestershire sauce, and sweet potatoes. Bring to a boil and then lower heat to simmer.
• Add the cooked beef to the pot, crushed red pepper and season with a little salt & pepper. Simmer for about an hour with the cover on.
• Remove the cover, add the black and red beans and simmer for an additional ½ hour to 1 hour with the cover off.
• Taste and adjust seasoning with salt & pepper.

LEFTOVER ROAST - BEEF BARLEY SOUP

Steps:

• In a large saucepan, saute carrot, celery & onion in butter until translucent.
• Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
• Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
• Add the peas and simmer uncovered for 5 minutes.

EASY VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef until brown; drain.
• In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.

EASY VEGETABLE-BEEF SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

ROAST BEEF VEGETABLE SOUP

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.