Leftover Beef Vegetable Soup

Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!

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

Ingredients

• 6 cups water
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 (16 ounce) package frozen peas and carrots
• ½ teaspoon parsley flakes
• 4 stalks celery, diced
• 1 small onion, diced
• 2 medium potatoes, peeled and cubed
• 2 tablespoons beef base (such as Better than Bouillon®)
• ½ 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.