Beef and Vegetable Soup

Every so often I buy the Cabernet Beef Pot Roast from Trader Joe’s. I cook the pot roast in my slow cooker with some hearty vegetables like potatoes and carrots. The roast is pretty large and even though I have a family of 6 we almost always have plenty of leftovers. So I use my leftover pot roast to make beef and vegetable soup.

You can make this soup from any leftover pot roast or slow-cooked meat. Leftover pot roast soup is easy to make ahead and store in the freezer. It can be served with a side salad, rolls, or on its own. It is the ultimate comfort food and is perfect for cold nights when you need something cozy to eat.

Ingredients

• Leftover Pot Roast, chopped
• 6-8 small potatoes, chopped Potatoes
• 2-3 chopped Carrots
• 1 chopped Onion
• 1 chopped Bell Pepper
• 1 cup Frozen Corn
• 1 or 2 containers of Beef Stock (32oz)
• 1 TBS Tomato Paste
• Salt& Pepper
• Olive Oil
• Dried herbs – basil, oregano, and thyme
• Any additional vegetables like green beans, peas, celery…
• Rice

Directions

In a large pot add olive oil and saute onions until translucent.

Add peppers, carrots and potatoes (or other fresh vegetables) until they start to brown.

Add chopped pot roast to the pot.

Pour in beef stock.

Add tomato paste, herbs, salt and pepper.

Add any frozen vegetables and bring to a boil.

Reduce heat to low and let simmer for at least 10 minutes. (I like to leave it on the stove for about a hour or more.)

I then make 1-2 cups of rice and stir in the rice right before serving.

This makes a very hearty soup and is very filling.

Print

Hearty Beef & Vegetable Soup

Course Soup

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 people

Ingredients

• Leftover Pot Roast chopped
• 6-8 small potatoes chopped Potatoes
• 2-3 chopped Carrots
• 1 chopped Onion
• 1 chopped Bell Pepper
• 1 cup Frozen Corn
• 1 or 2 containers of Beef Stock 32oz
• 1 TBS Tomato Paste
• Salt& Pepper
• Olive Oil
• Dried herbs – basil oregano, and thyme
• Any additional vegetables like green beans peas, celery…
• Rice

Instructions

1. In a large pot add olive oil and saute onions until translucent.
2. Add peppers, carrots and potatoes (or other fresh vegetables) until they start to brown.
3. Add chopped pot roast to the pot.
4. Pour in beef stock.
5. Add tomato paste, herbs, salt and pepper.
6. Add any frozen vegetables and bring to a boil.
7. Reduce heat to low and let simmer for at least 10 minutes. (I like to leave it on the stove for about a hour or more.)
8. I then make 1-2 cups of rice and stir in the rice right before serving.