Real Recipes From Real Home Cooks ®

roast beef soup

Recipe by
Sherry Blizzard
Piney Flats, TN

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.

yield 10 serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For roast beef soup

  • 2 c
    chopped cooked roast beef
  • 1 c
    pearl onions
  • 1 stalk
    celery, chopped
  • 1 lb
    carrots, rough chop; leave them meaty
  • 1/4 md
    bell pepper
  • 2 md
    corn cut off the cob
  • 1 c
    green beans
  • 1 box
    frozen peas
  • 1 c
  • 1 pkg
    au ju mix
  • 1 box
    beef stock not broth (32 oz)
  • 1 pkg
    beef gravy mix
  • 1 tsp

How To Make roast beef soup

  • Use what you have
    Chop 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.
  • 2
    Don't want to use lentils. Add in cooked elbow pasta instead.

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