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!

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

241 calories; protein 16g; carbohydrates 22.8g; fat 10.2g; cholesterol 37.5mg; sodium 1128.8mg. Full Nutrition
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