Shredded Beef Soup 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

SHREDDED FRENCH DIP

A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. -Carla Kimball, Callaway, Nebraska

Provided by Taste of Home

Categories Dinner Lunch

Time 6h5m

Yield 10 servings.

Number Of Ingredients 6

Shredded French Dip image

Steps:

Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.

Nutrition Facts : Calories 399 calories, Fat 15g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1104mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein.

Ingredients

1 boneless beef chuck roast (3 pounds), trimmed
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 teaspoon beef bouillon granules
8 to 10 French or Italian rolls, split

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

Leftover Beef Vegetable Soup image

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

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®)
½ pound cubed cooked beef
1 (16 ounce) package frozen peas and carrots
½ teaspoon parsley flakes
½ teaspoon dried oregano
½ teaspoon dried basil

MEXICAN BEEF SOUP

As owners of a nursery, we entertain salespeople quite a bit. I like to prepare this spicy soup as a warm way to welcome them into our home. It tastes great with fresh corn bread.

Provided by Taste of Home

Categories Lunch

Time 2h35m

Yield 8-10 servings (2-3/4 quarts).

Number Of Ingredients 14

Mexican Beef Soup image

Steps:

In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

Ingredients

1/2 pound ground beef
1 medium onion, diced
1 cup shredded cooked roast beef
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 can (4 ounces) chopped green chilies
1/2 cup pitted ripe olives, halved
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1-1/2 cups frozen whole kernel corn
1 cup frozen cut green beans
Salt and pepper to taste

More about "shredded beef soup recipes"

BEEF VEGETABLE SOUP - FOODTASTIC MOM

Web Oct 30, 2015 In a soup pot heat the oil over medium heat. Add the onion and cook for a few minutes until starting to soften. Add the salt, smoked …
From foodtasticmom.com
4.9/5 (9)
Total Time 20 mins
Category Soup
Calories 322 per serving

In a soup pot heat the oil over medium heat. Add the onion and cook for a few minutes until starting to soften.
Add the salt, smoked paprika, thyme and tomato paste. Cook, stirring constantly, for about 1 minute.
Add the drained vegetables (green beans, carrots, corn and tomatoes) and vegetable broth. Stir well and bring to a simmer again. Remove the bay leaf, adjust seasonings if necessary and serve.

Shredded Beef Soup 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.

SHREDDED FRENCH DIP

A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. -Carla Kimball, Callaway, Nebraska

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!

MEXICAN BEEF SOUP

As owners of a nursery, we entertain salespeople quite a bit. I like to prepare this spicy soup as a warm way to welcome them into our home. It tastes great with fresh corn bread.

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