Roast Beef Vegetable Soup Recipes
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
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
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 :
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 (芥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
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
VEGETABLE BEEF SOUP
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.
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
BEEF AND VEGETABLE SOUP
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
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
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