roast beef soup
Everyone has their "Go-To" beef roast recipe. Take those leftovers to a higher level and make an awesome soup that everyone will love. No matter how you roast your beef, thy this wonderful soup. Use all the veggies you have at hand or want to use. There is no right or wrong when using precooked meat and the veg you have in the fridge. My neighbor brought me some carrots from their local food pantry at their church. They were not pretty,, disfigured but not spoiled, and carrots are carrots. Enjoy this soup, use whatever you have in the fridge.
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yield
10 serving(s)
prep time
30 Min
cook time
2 Hr
method
Stove Top
Ingredients For roast beef soup
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2 cchopped cooked roast beef
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1 cpearl onions
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1 stalkcelery, chopped
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1 lbcarrots, rough chop; leave them meaty
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1/4 mdbell pepper
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2 mdcorn cut off the cob
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1 cgreen beans
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1 boxfrozen peas
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1 clentils
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1 pkgau ju mix
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1 boxbeef stock not broth (32 oz)
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1 pkgbeef gravy mix
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1 tsptarragon
How To Make roast beef soup
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1Chop the roast beef. Add to the soup pot: Roast beef and onions all the veggies. Allow it to simmer for an hour. The lentils will need an hour to soften. -
2Don't want to use lentils. Add in cooked elbow pasta instead.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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