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Leftover Roast Beef Soup

No recipe image available.Leftover roast beef in the frig? Forget making hash or the same old sandwiches with it, instead do something different and turn it into a hearty beef and vegetable soup.

Recipe Ingredients:

2 tablespoons vegetable oil
1 onion, peeled and chopped
6 cups water
2 tablespoons beef base or bouillon granules
1/2 pound cooked roast beef, shredded
2 cups shredded cabbage
2 carrots, peeled and sliced
1 large potato, peeled and diced
1 teaspoon crushed dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup short pasta, such as macaroni or orzo

Cooking Directions:

  1. Heat a large, heavy-bottomed pan over medium heat. Add oil and sauté onion until softened, about 5 minutes. Stir in water, beef base, roast beef, cabbage, carrots, potato, parsley, paprika, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for 45 minutes, or until vegetables are tender. Add pasta and cook until tender, about 10 more minutes. Serve immediately.

Makes 4 servings.