Quick Beef Vegetable Soup From Leftover Pot Roast Recipes

ROAST BEEF & VEGETABLE SOUP

Steps:

• Bring barley and 3 cups water to a boil over high heat. Reduce heat and simmer 30 minutes. Drain and set aside when barley is tender and cooked through.
• In a large soup pot over medium heat, add the oil, onion, and celery. Cook, stirring occasionally, until onions are translucent and edges begin to brown, about 10 minutes.
• Add any uncooked vegetables--in this case I had a small amount of raw potato, celery root, and cauliflower--along with the garlic, dry herbs, salt and pepper. Continue to cook until vegetables soften (add oil as needed), about 10 minutes.
• Add the broth, bay leaf, and Parmesan rind to the vegetables and bring to a low boil. Stir-in gravy, tomatoes, peas, (leftover) cooked vegetables, barley, and meat. Bring to a simmer and cook for 30 minutes to meld flavors.
• Stir-in parsley the last 5 minutes of cooking, adjust seasoning for salt and pepper, to taste. Serve hot.

LEFTOVER BEEF VEGETABLE SOUP

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.

QUICK VEGETABLE BEEF SOUP

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.

QUICK BEEF VEGETABLE SOUP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.

VEGETABLE BEEF SOUP FROM LEFTOVERS

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.

QUICK BEEF VEGETABLE SOUP

Steps:

• In a large pot over medium heat, cook beef until brown.
• Add broth, tomatoes, onion, potatoes, mixed vegetables and pepper.
• Bring to a boil, then reduce heat and simmer 45 minutes.