Quick Beef Vegetable Soup from Leftover Pot Roast

25 mins (prep 5, cooking 20)
11 ingredients
4 servings
Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.

Categories:  beginner-cook , 3-steps-or-less , beef , comfort-food , taste~mood , soups-&-stews , potluck , time-to-make , <-30-mins , easy , kid-friendly , camping , meat , inexpensive , to-go... , roast-beef ,
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Serving Size (152.52 g)
Servings 4
Amount per Serving
Calories 81.65 Calories from Fat 5.31
% Daily Value *
Total Fat 0.59g 3.63%
Saturated Fat 0.11g 2.22%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 53.3mg 8.88%
Total Carbohydrate 15.27g 20.37%
Dietary Fiber 4.54 g 72.58%
Sugars 0.0 g %
Protein 3.78g 30.21%
Vitamin A 5758.45IU% Vitamin C 11.79mg%
Calcium 28.35mg% Iron 1.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pot roast, cooked, cooked, diced tomatoes, salt and pepper