Real Recipes From Real Home Cooks ®

easy beef vegetable soup ( from left over beef)

(1 rating)
Recipe by
Deb Crane
Eagle, WI

Super easy beef vegetable soup from any left over beef you have. This time I had tenderloin left over (which doesnt happen often) but I have used roast,steaks, whatever beef you have left over. This goes almost as fast as opening a can! Ingredients are usually always in stock in your kitchen. Add whatever you fancy. You cant go wrong! The base starts with a rue (melted butter and flour) which gives it a velvety, comfort texture just right for a chilly Autumn day!

(1 rating)
yield 4 -6
method Stove Top

Ingredients For easy beef vegetable soup ( from left over beef)

  • 1/4 c
  • 1/4 c
  • 4 c
    water (or 2 14 1/4 ounce cans of beef broth and skip the bullion)
  • 3
    beef bullion cubes
  • 1/2
    bag of frozen mixed vegetables (or as many as you want)
  • 3/4 tsp
    kitchen bouquet
  • 1/4 tsp
    black pepper
  • diced left over beef. (as much as you like)
  • 1/2
    can of diced tomatoes, undrained (can use a big can or small can)

How To Make easy beef vegetable soup ( from left over beef)

  • 1
    Melt the butter in a large stock pan. When it is melted, add flour and stir to blend. Immediately add the beef broth (or water and bullion cubes) Whisk constantly till it starts to bubble.
  • 2
    Add frozen vegetables, Kitchen Bouquet and pepper. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
  • 3
    After simmering, add your diced meat and can of diced tomatoes. For the tomatoes, sometimes I use a big can, sometimes I add a smaller can. Depends on what is in the cabinet. It is a very forgiving recipe.