A Beef Vegetable Soup Using Leftover Roast Beef Recipes

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)

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

Leftover Roast Beef Soup (Leftover Steak Too!) image

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.

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

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

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

Quick Beef Vegetable Soup from Leftover Pot Roast image

Steps:

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

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

A BEEF VEGETABLE SOUP USING LEFTOVER ROAST BEEF

This is not a typical hearty soup, it is a chinese thickened soup that is closer to the popular hot and sour soup. Chinese thickened soups usually contain a lot of finely sliced or chopped ingredients. For a new cook, gathering and chopping up so many ingredients can be daunting. This beef soup recipe has only a few ingredients so it is a good practice dish for perfecting the techniques of chopping ingredients and thickening the soup using cornstarch or arrowroot powder. This beef vegetable soup contains a chinese vegetable known as chinese kale or chinese broccoli (èŠ¥å...° gai lan). The leaves can be quite tough and bitter but the stems are wonderfully crunchy and juicy. Gai lan is not usually found in soups, they are better quick fried with chopped garlic.If you can't find chinese kale or chinese broccoli, substitute with broccoli stems or kale stems. Peel off the tough outer skin.

Provided by abbynkt

Categories Stew

Time 2h30m

Yield 3 serving(s)

Number Of Ingredients 13

A Beef Vegetable Soup Using Leftover Roast Beef image

Steps:

Chop the beef into tiny tiny cubes.
Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well (skip this step if you are using leftover beef).
Chop the stems of the chinese kale into tiny cubes.
Soak the dried mushrooms to reconstitute and chop into tiny cubes.
Chop the spring onion finely.
Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms.
Bring to a boil quickly.
Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper.
Bring everything to a boil again.
Thicken the soup with the cornstarch mixture. Do not pour the entire mixture inches Add by the spoonful and stir constantly to mix well.
When the soup has thickened to a consistency you like, stop adding.
Beat the egg white well.
Remove the soup from the stove.
Drizzle the beaten egg white into the soup, give it a good swirl and serve.

Nutrition Facts : Calories 100.7, Fat 0.1, Sodium 913.2, Carbohydrate 21, Fiber 0.9, Sugar 3.4, Protein 2.2

Ingredients

100 g filet of beef or 100 g leftover roast beef
50 g chinese broccoli stems
2 dried Chinese mushrooms
1/2 stalk spring onion
1500 ml soup stock
5 tablespoons cornstarch (for thickening)
1 egg white
1 teaspoon soy sauce
2 teaspoons sugar
2 tablespoons cooking wine
1 dash pepper
1 tablespoon cornstarch (for coating the beef fillet)
1 teaspoon salt

ROAST BEEF SOUP

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

Roast Beef Soup image

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.

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

LEFTOVER ROAST - BEEF BARLEY SOUP

I clipped this recipe year's ago and adapted it to use my leftover beef roast and steaks. Just chop up any leftover beef, throw it in a freezer bag and store until you have enough to make the soup. Also, save your leftover broth. It really makes the soup rich and flavorful. Great for a cold winter day!

Provided by Magicduo

Categories Roast Beef

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

Leftover Roast - Beef Barley Soup image

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.

Nutrition Facts : Calories 68.3, Fat 0.4, SaturatedFat 0.1, Sodium 311.4, Carbohydrate 14, Fiber 3.5, Sugar 1.3, Protein 2.6

Ingredients

1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon margarine or 1 tablespoon butter
8 cups beef broth (if you don't have enough, make up the rest with water)
2 cups chopped cooked boneless beef roast (or steak)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup quick-cooking barley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup frozen peas

HOME-STYLE VEGETABLE BEEF SOUP

This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.

Provided by STKA

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

Time 55m

Yield 10

Number Of Ingredients 11

Home-Style Vegetable Beef Soup image

Steps:

In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 39.2 g, Cholesterol 27.5 mg, Fat 6.9 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 756.3 mg, Sugar 8.9 g

Ingredients

1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
½ cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

SLOW-COOKED SIRLOIN

My family of five likes to eat beef, so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy, Dickinson, North Dakota

Provided by Taste of Home

Categories Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 11

Slow-Cooked Sirloin image

Steps:

In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.

Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

1 beef top sirloin steak (1-1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) reduced-sodium beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water

More about "a beef vegetable soup using leftover roast beef recipes"

LEFTOVER POT ROAST SOUP - A LITTLE AND A LOT

Web Feb 9, 2023 2-3 cups of cooked vegetables, cut into bite size pieces 2-3 cups of roasted potatoes (or more vegetables) 2-3 cups …
From alittleandalot.com
Servings 6
Estimated Reading Time 2 mins
Category Soups And Stews

Pour oil into a large heavy bottom saucepan or dutch oven and set over medium heat. When the oil is hot, add diced onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, dried herbs, salt, pepper, and sugar and cook 1 minute longer.
Add the tomatoes, Worcestershire sauce, and broth or pot roast cooking liquid to the pan. Turn the heat to high and bring to a boil. Let simmer for 5-10 minutes.
Add vegetables, potatoes, and pot roast and cook just long enough to heat through. Taste and add more salt and pepper if desired.

A Beef Vegetable Soup Using Leftover Roast Beef Recipes

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)

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.

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

A BEEF VEGETABLE SOUP USING LEFTOVER ROAST BEEF

ROAST BEEF SOUP

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.

LEFTOVER ROAST - BEEF BARLEY SOUP

HOME-STYLE VEGETABLE BEEF SOUP

This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.

SLOW-COOKED SIRLOIN

My family of five likes to eat beef, so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy, Dickinson, North Dakota

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