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.
Leftover Roast Beef
- 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
- 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.
Makes 4 servings.
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