Leftover Beef Vegetable Soup

This easy roast beef and vegetable soup transforms leftovers into a soul-warming meal that’s perfect for either lunch or dinner on a cold winter day.

• 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 vegetables. Bring to a boil over medium-high heat. Add beef and frozen peas and carrots.

Step 2

Reduce the heat and season with parsley, oregano, and basil. Cover and simmer until vegetables are tender, about 40 minutes.