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leftover roast beef soup

Recipe by
Sherry Blizzard
Piney Flats, TN

There's nothing better that a hearty soup on a cold, snowy winter's day. All of Tennessee is socked in with nasty weather and this beef soup was just the ticket. Start with leftover chunks of roast beef. Really, anything can go into this. I just started pulling out leftovers from the fridge and freezer. The addition of lentils just felt right and was it every awesome! This made so much that I was able to share it with my neighbors who are also snowed in.

yield 10 serving(s)
prep time 25 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For leftover roast beef soup

  • 2 1/2 to 3 c
    cooked, cubed roast beef
  • 1 - 32oz box
    beef broth (more on this later)
  • 1 pkg
    au jus gravy mix
  • 1 pkg
    beef gravy
  • 2
    ears of corn, cut from the cob or use frozen
  • 1 c
    frozen pearl onions
  • 2 c
    carrots (rough chop-leave them chunky)
  • 1 - 2 c
    frozen peas
  • 1/2 c
    bell peppers chopped
  • 1 - 2 c
    frozen green beans
  • 1 c
    celery (rough chop)
  • 2 - 3 c
    diced potatoes
  • 1 c
    lentils (rinsed)

How To Make leftover roast beef soup

  • 1
    When making a roast beef, I always give a little rub with salt and pepper, insert slivers of garlic all through the beef, top it with a few bay leaves, cover and bake or put in the crockpot. No water necessary, the beef will create its own lovely juices and it is seasoned beautifully.
  • This is what you need.  Forget the bowl of sweet potatoes in the back, I decided not to use them.  Likewise, not pictured here is about 2 cups of diced potatoes.
    Ignore the bowl of sweet potatoes in the photo. I decided not to use them in this soup.
  • 3
    In a large soup pot, add beef, broth (normally I use stock not broth, however, the juice from the roast, the au jus and the LAST addition of the gravy mix just before serving makes the stock unnecessary)
  • 4
    Add about 3 1/2 cups of water to this and all the veggies (except the frozen peas). Let this simmer gently on the stove for about 30 minutes.
  • 5
    Add the lentils and allow to cook an additional 40-45 minutes. Keep watching the liquid and add more water as needed. Now add the brown gravy packet and more water if needed and warm through. This is not so much a stew as it is a soup and you want that fabulous rich broth to eat with your bread and butter.

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