Best 5 Quick Beef Vegetable Soup From Leftover Pot Roast Recipes
Indulge in a hearty and flavorful culinary journey with our collection of quick and easy beef vegetable soup recipes, crafted from the delectable leftover pot roast. These recipes promise a symphony of flavors and textures, transforming your leftover pot roast into a comforting and wholesome soup. Whether you're seeking a classic, traditional soup or a more contemporary fusion, our recipes offer a delightful array of options to tantalize your taste buds. From the classic pot roast soup with tender beef, hearty vegetables, and a rich broth to the innovative Asian-inspired beef and vegetable soup with a touch of ginger and soy sauce, each recipe promises a unique culinary experience. Additionally, our collection features a delightful Italian-style beef and vegetable soup infused with herbs and tomatoes, as well as a tantalizing Mexican-inspired soup with a hint of spice. With our diverse selection of recipes, you'll find the perfect soup to warm your soul and satisfy your cravings.
Let's cook with our recipes!
TASTY LEFTOVER POT ROAST SOUP
I made this soup with the leftover meat and juices from my Flavor filled Pot Roast. It was so easy to throw together and while it cooked in the crockpot I spent the day playing with my son. Then we shared our dinner of this tasty flavorful soup and some toasted garlic bread. What? we love garlic bread with everything! lol
Provided by Deneece Gursky
Categories Soups
Number Of Ingredients 5
Steps:
- 1. put juices from the flavor filled pot roast into your crock pot
- 2. add the leftover meat and heat on high in crockpot until hot
- 3. add your veggies and potatoes. You can add additional water if needed, but dont add so much you kill the original flavor.
- 4. Boil orzos according to directions on box. Cook al dente. drain
- 5. Put a nice scoop of orzos in bottom of each bowl and then top off with soup. Enjoy with some toasted garlic bread or some croutons on top.
LEFTOVER BEEF VEGETABLE SOUP
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
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
QUICK VEGETABLE BEEF SOUP
I am new to making soup with leftovers and what's in the cupboard but this is one I came up with that we all really enjoyed. A tasty, nutritious lunch or light supper that is ready in less than 30 minutes!
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 1 cup beef stock and 1 cup water in sauce pan.
- Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
- While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
- When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
- Add enough water to cover the meat and veggies with broth. Stir to combine.
- Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.
ROAST BEEF VEGETABLE SOUP
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
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 :
VEGETABLE BEEF SOUP FROM LEFTOVERS
When I was growing up my mom would try to have a nice dinner on Sundays. About one Sunday out of the month, she would make a pot roast with potatoes, onions, and carrots. The next day she would take the leftover meat, veggies and broth and any other leftover vegetables we had on hand and she would make a big pot of soup. She...
Provided by Elaine Bovender
Categories Vegetable Soup
Time 5h15m
Number Of Ingredients 12
Steps:
- 1. Cut leftover pot roast into bite-sized chunks and place in a crock pot or pressure cooker. Add potatoes, carrots, onion, corn, soup, tomatoes, sugar, salt, pepper and stir well. Add water or beef broth one cup at a time until desired thickness is reached.
- 2. Crock pot method: Cover and cook on high for about one hour. Reduce heat to low/medium and cook for 3 to 4 hours or until potatoes are tender. Remove bay leaves and basil leaves. Serve with your favorite bread or crackers.
- 3. Pressure cooker method: Place all ingredients into your pressure cooker and secure lid. Once pressure regulator is in place, turn to high until pressure regulator begins to rock. Reduce heat to medium to maintain gentle rocking motion and cook for about 30 minutes. Remove from heat and release pressure. Once safety valve has dropped and all pressure has been released, remove lid. Remove bay leaves and basil leaves and serve with your favorite bread or crackers. CAUTION: DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL!
- 4. Power Cookers: Place all ingredients into your Power Cooker and secure lid. Make sure that release valve is closed. Set for stew and cook (mine cooks for 30 minutes). When cooking time is complete, release pressure and remove lid. Remove bay and basil leaves and serve as above.
Tips:
- Utilize leftover pot roast: This recipe provides a creative way to use leftover pot roast, minimizing food waste and creating a new flavorful dish.
- Versatile vegetables: Feel free to customize the vegetables based on your preferences or what you have on hand. Consider adding carrots, celery, potatoes, or green beans.
- Enhance the broth: If desired, add a beef bouillon cube or a splash of Worcestershire sauce to intensify the flavor of the broth.
- Use low-sodium ingredients: Opt for low-sodium broth and canned vegetables to control the sodium content of the soup.
- Season to taste: Adjust the seasonings, such as salt and pepper, to your liking. You can also add a pinch of dried thyme or rosemary for extra flavor.
- Garnish before serving: Before serving, consider garnishing the soup with fresh parsley, chives, or a dollop of sour cream for an appealing presentation.
Conclusion:
This quick beef vegetable soup is a delectable and resourceful way to transform leftover pot roast into a hearty and flavorful meal. With its simple ingredients and easy preparation, it's perfect for busy weeknights or casual gatherings. The versatility of the vegetables and seasonings allows for customization, making it a customizable dish that can be enjoyed by the whole family. So, gather your ingredients, put on your apron, and savor the deliciousness of this incredible soup!
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