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.
prep time
30 Min
cook time
2 Hr
method
Stove Top
yield
10 serving(s)
Ingredients
- 2 cups chopped cooked roast beef
- 1 cup pearl onions
- 1 stalk celery, chopped
- 1 pound carrots, rough chop; leave them meaty
- 1/4 medium bell pepper
- 2 medium corn cut off the cob
- 1 cup green beans
- 1 box frozen peas
- 1 cup lentils
- 1 package au ju mix
- 1 box beef stock not broth (32 oz)
- 1 package beef gravy mix
- 1 teaspoon tarragon
How To Make roast beef soup
-
Step 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. -
Step 2Don't want to use lentils. Add in cooked elbow pasta instead.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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