Leftover Beef Vegetable Soup

This soup is a great use of leftover roasted beef--you can use any type of cooked beef and any leftover vegetables.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 241 Calories

Ingredients

• 6 cups water
• 1 (16 ounce) package frozen peas and carrots
• 4 stalks celery, diced
• 1 small onion, diced
• 2 medium potatoes, peeled and cubed
• 2 tablespoons beef base (such as Better than Bouillon®)
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 teaspoon parsley flakes
• 0.5 pound cubed cooked beef

Recipe Instructions

Step 1

Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.

Step 2

Cover and simmer until vegetables are tender, about 40 minutes.