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!

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
6 servings


  • 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


  1. 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.

  2. Cover and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts (per serving)

241 Calories
10g Fat
23g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 241
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 18%
Cholesterol 38mg 13%
Sodium 1129mg 49%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 17%
Total Sugars 2g
Protein 16g
Vitamin C 24mg 122%
Calcium 58mg 4%
Iron 3mg 15%
Potassium 645mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love