Javascript required
Skip to content Skip to sidebar Skip to footer
Home / Cooked Meat Cooked Roast Beef and Soup

Cooked Meat Cooked Roast Beef and Soup

Don't guess! Use these measurements to easily make this Roast Beef & Vegetable Soup recipe with pot roast leftovers.

Roast Beef & Vegetable Soup using leftover beef roast can be made entirely from scratch or in this instance, from pot roast made days earlier.

Roast Beef and Vegetable soup showing chunks of beef, mushrooms, carrots, peas, potatoes and beef broth. Served in white bowl with a red and white napkin, seeded crackers and spoon.

Is it wintertime where you are? If and so, y'all're probably in the mood for hearty soup. The kind that when the spoon drops to the bottom of the empty bowl, you are warmed through and satisfied all the mode down to your toes.

I'1000 talking a consummate dinner in one basin.

At our house, soup is a weekly addition to the carte as soon every bit the calendar dips below October. Piddling else soothes a bone-chilling day quite similar stew, soup, chowder, or chili.

The best soups are created from layers of flavor and a good base of operations (goop or stock) is essential to soup.

That'due south why when my girl called request for comfort nutrient recipe ideas, specifically soup suggestions, I recommended Beef Pot Roast.

"Mom, I want to make soup ," she said, like I didn't hear the original request.

"Exactly, so start with beef pot roast, which tops the comfort food list all on its own. So you lot'll have what you need for a smashing pot of soup." I tell her a little more insistently.

I think she was mildly intimidated to take on ii recipes to assuage her hankering, but she knew I was only a phone call or text abroad if she hit a snag.

When she finally pulled it out of the oven, I said, "Congratulations, you just made Boeuf Bourguignon."

"What?" Now she'southward dislocated.

"Information technology sounds more than difficult than it is, only you did it." (Proud mom over here.)

"Oh, cracking. Now I can make soup." She pipes up with new confidence.

"Yes, simply first put some butter on those potatoes and carrots, pour some vino and bask your savory beef, sumptuous gravy, and roasted vegetables first. Then make soup."

After talking about pot roast all afternoon and knowing how the aroma was filling her cozy rooms, I had to make it likewise. Of course, this led to Roast Beefiness & Vegetable Soup (because she needed a recipe for that too).

I've fabricated this type of soup a dozen or more times with either leftover Beefiness Pot Roast or Osso Buco Fashion Beef Ribs, but now it's finally written downwards, including pressure cooker instructions in the notes.

Hey, when your kids need you … right?!

Beef and Vegetable soup with mushrooms, carrots, celery, potatoes, and peas in a beef broth. Soup is served in a white bowl with whole grain seeded crackers on the side.

How to make Beefiness & Vegetable Soup Using Pot Roast Leftovers:

This soup recipe comes together from leftover pot roast, so the measurements of each ingredient may need to be supplemented with fresh meat or vegetables.

  • The amounts can be fabricated up with fresh vegetables of selection, i.e. fresh carrots added to the amount of roasted carrots to equal 1 loving cup, parsnip substituted for cauliflower, and and then on.
  • When adding raw stew meat, be certain to brown the meat in a skillet before adding it to the soup.
  • Vegetables with lower water content are platonic for soup to agree their texture and shape—potato, parsnip, carrot, cauliflower, peas, peppers, green beans, eggplant.
  • Cabbage, spinach, asparagus, and broccoli can too be used, nevertheless the stronger flavor of these add-ins can overwhelm the more subtle flavors of Beef & Vegetable Soup.
  • When adding vegetables with higher water content, saute in a skillet before calculation to the soup, then add-in the concluding few minutes of cooking to retain texture.

Roast Beef & Vegetable Soup

A recipe guide for making Roast Beefiness and Vegetable Soup with pot roast leftovers, including recommended measurements and substitutions.

Prep Fourth dimension 30 mins

Cook Fourth dimension 50 mins

Total Time 1 hr xx mins

Course: Beef, Main Dish, Soup, Vegetable

Cuisine: American

Servings: 5 quarts

Prevent your screen from going dark

  • 1/two loving cup barley uncooked
  • 2 tablespoons olive oil
  • 1 cup diced sweetness xanthous onion (one/2 big onion)
  • 1 loving cup cubed celery root (one/4" cubes)
  • 1 cup chopped cauliflower (1/4" pieces)
  • 3/4 cup diced celery (three stalks)
  • 4 cloves garlic minced
  • two teaspoons ocean table salt
  • 1 teaspoon pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 8 cups beef broth
  • i bay leaf
  • ane - two inch piece Parmesan rind optional
  • 1 1/2 loving cup gravy with mushrooms (pot roast leftovers) **see annotation
  • 26-28 ounces chopped tomatoes San Marzano tomatoes are ideal
  • 2 cup roasted potatoes (pot roast leftovers) -- cut into 1/two" cubes
  • 1 cup roasted carrots (pot roast leftovers) -- cut into 1/4" pieces
  • one/ii cup peas
  • 1 one/three lb roast beef (pot roast leftovers) -- cubed 1/2" pieces
  • 1/four cup chopped parsley

  • Bring barley and iii cups water to a boil over high heat. Reduce heat and simmer 30 minutes. Drain and set bated when barley is tender and cooked through.

  • In a big soup pot over medium heat, add the oil, onion, and celery. Melt, stirring occasionally, until onions are translucent and edges begin to brown, almost x minutes.

  • Add whatsoever uncooked vegetables--in this case I had a modest amount of raw potato, celery root, and cauliflower--forth with the garlic, dry herbs, salt and pepper. Continue to melt until vegetables soften (add oil as needed), near ten minutes.

  • Add the broth, bay leaf, and Parmesan rind to the vegetables and bring to a depression boil. Stir-in gravy, tomatoes, peas, (leftover) cooked vegetables, barley, and meat. Bring to a simmer and cook for 30 minutes to meld flavors.

  • Stir-in parsley the last five minutes of cooking, adjust seasoning for table salt and pepper, to gustatory modality. Serve hot.

**This is optional, simply does bring a deeper season to the soup. Allowing extra beefiness stock to simmer on the stove for an hr to reduce and concentrate is a good substitute.

If using a pressure cooker, cook for simply 8-10 minutes in STEP iii.

Calories: 383 kcal | Carbohydrates: 41 g | Protein: 33 thousand | Fatty: 10 g | Saturated Fat: 2 k | Cholesterol: 68 mg | Fiber: 8 g | Carbohydrate: viii thou | Vitamin A: 4895 IU | Vitamin C: 105.6 mg | Calcium: 485 mg | Iron: viii.8 mg

Beef and Vegetable Soup with chunks of roast beef, mushrooms, carrots, potatoes, celery, peas and barley served with seeded crackers on the side.

Shared on the following Web log Hops:
Hearth & Soul Hop

More than Groovy Soup Recipes We Call up You'll Love:

Cream of Asparagus Soup
Chicken Tortilla Soup
Curry Spiced Butternut Squash Soup
Helen's Craven Soup: Chicken-Corn Chowder
Smoked Turkey Edible bean Soup
Seafood Chowder Recipe with Clams, Shrimp & Fish
Corn & Green Chile Chowder
Bootleg Craven Stock for Soup

archibaldsqualoodding.blogspot.com

Source: https://savoringtoday.com/roast-beef-vegetable-soup-using-pot-roast-leftovers/