Roast Beef Soup Recipes

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)

Leftover Roast Beef Soup (Leftover Steak Too!) image

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

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

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.

ROAST BEEF SOUP

Roast Beef Soup image

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

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

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.

LEFTOVER BEEF VEGETABLE SOUP

Leftover Beef Vegetable Soup image

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

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

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

ROAST BEEF AND BARLEY SOUP

Roast Beef and Barley Soup image

When making this soup, I tend to clean out the refrigerator by adding all kinds of leftovers. In fact, my family says they have to watch out for the kitchen sink!

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 14

Ingredients

2 cups beef broth
8 cups water
2 cups chopped cooked roast beef
1/2 cup chopped carrots
3 celery ribs, chopped
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup quick-cooking barley
1 teaspoon dried oregano
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup frozen or canned peas
1/2 cup frozen or canned cut green or wax beans
Seasoned salt to taste

Steps:

In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt.

Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 323mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

ROAST BEEF VEGETABLE SOUP

Roast Beef Vegetable Soup image

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

Ingredients

2 pounds beef stew meat, cut into 1/2-inch pieces
2 tablespoons canola oil
2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes
3 cups tomato juice
1 can (14-1/2 ounces) beef broth
4 medium red potatoes, cut into 1/2-inch pieces
3 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1 medium onion, finely chopped
2-1/2 cups chopped cabbage
1-1/2 cups frozen corn
1-1/4 cups frozen baby lima beans
4 teaspoons beef bouillon granules
1 teaspoon salt
3/4 teaspoon pepper

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 :

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