Tasty Leftover Pot Roast Soup Recipes

ROAST BEEF & VEGETABLE SOUP

Roast Beef & Vegetable Soup image

A recipe guide for making Roast Beef and Vegetable Soup with pot roast leftovers, including recommended measurements and substitutions.

Provided by Judy Purcell

Categories Beef Main Dish Soup Vegetable

Time 1h20m

Number Of Ingredients 22

Ingredients

1/2 cup barley (uncooked)
2 tablespoons olive oil
1 cup diced sweet yellow onion ((1/2 large onion))
1 cup cubed celery root ((1/4" cubes))
1 cup chopped cauliflower ((1/4" pieces))
3/4 cup diced celery ((3 stalks))
4 cloves garlic (minced)
2 teaspoons sea salt
1 teaspoon pepper
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
8 cups beef broth
1 bay leaf
1 - 2 inch piece Parmesan rind (optional)
1 1/2 cup gravy with mushrooms ((pot roast leftovers) **see note)
26-28 ounces chopped tomatoes (San Marzano tomatoes are ideal)
2 cup roasted potatoes ((pot roast leftovers) -- cut into 1/2" cubes)
1 cup roasted carrots ((pot roast leftovers) -- cut into 1/4" pieces)
1/2 cup peas
1 1/3 lb roast beef ((pot roast leftovers) -- cubed 1/2" pieces)
1/4 cup chopped parsley

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.

Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Protein 33 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 68 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

TASTY LEFTOVER POT ROAST SOUP

Tasty Leftover Pot Roast Soup image

I made this soup with the leftover meat and juices from my Flavor filled Pot Roast. It was so easy to throw together and while it cooked in the crockpot I spent the day playing with my son. Then we shared our dinner of this tasty flavorful soup and some toasted garlic bread. What? we love garlic bread with everything! lol

Provided by Deneece Gursky

Categories Soups

Number Of Ingredients 5

Ingredients

left over pot roast from my flavor filled pot roast
leftover juices from my flavor filled pot roast
bag of frozen mixed veggies
can of sliced potatos (you can use fresh sliced thin and heres funny, i actually used the bag of potatos that come in boxed scalloped potatoes. i do not like scalloped potatoes from a box so i used the potatos from a box my mom had bought
1 box orzo

Steps:

1. put juices from the flavor filled pot roast into your crock pot
2. add the leftover meat and heat on high in crockpot until hot
3. add your veggies and potatoes. You can add additional water if needed, but dont add so much you kill the original flavor.
4. Boil orzos according to directions on box. Cook al dente. drain
5. Put a nice scoop of orzos in bottom of each bowl and then top off with soup. Enjoy with some toasted garlic bread or some croutons on top.

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

Quick Beef Vegetable Soup from Leftover Pot Roast image

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

Ingredients

1/2 lb leftover pot roast, chopped (or more if you have it)
1 cup dripping (fat removed after chilling)
1 quart beef stock
1 -2 cooked carrot, sliced
1 -2 cooked potato, sliced
1 lb frozen mixed vegetables
1 (15 1/2 ounce) can diced tomatoes
1 dash garlic powder
1 dash chili powder (optional)
1/2 onion, chopped (optional)
salt and pepper

Steps:

Combine all ingredients in a suitable pot. Bring to boil.
Turn down heat and simmer 15 minutes.
Best served with crusty bread alongside.

SUNDAY HERBED POT ROAST SOUP

Sunday Herbed Pot Roast Soup image

I love having leftovers. It means a little less cooking the next day, and I often use them to make soup. With this recipe you could easily substitute leftover roast chicken and chicken broth for the leftover beef and beef broth. -Deonna Weight, Kearns, Utah

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 small onion, diced
1 tablespoon olive oil
3 medium potatoes, cubed
2 large carrots, chopped
1/2 pound sliced fresh mushrooms
3 cans (14-1/2 ounces each) reduced-sodium beef broth
4 teaspoons balsamic vinegar
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt
1-1/2 cups cubed cooked Sassy Pot Roast

Steps:

In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender., Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through.

Nutrition Facts : Calories 192 calories, Fat 6g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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