Leftover Roast Beef Soup Leftover Steak Too
Transform your leftovers into a comforting, flavor-packed meal with this hearty Leftover Roast Beef Soup (Leftover Steak Too). This easy recipe is a genius way to repurpose leftover roast beef or steak into a wholesome, nutrient-rich soup. Loaded with tender beef, vibrant vegetables like carrots, celery, green beans, and corn, plus creamy diced potatoes, it’s simmered in a savory beef broth infused with aromatic garlic, thyme, and oregano. With just 15 minutes of prep and one pot to clean, this soup is an effortless weeknight solution or a perfect make-ahead meal. Serve it warm with a sprinkle of fresh parsley for an inviting, homemade touch. Ideal for anyone searching for creative leftover beef recipes or cozy soup ideas, this dish transforms simple ingredients into a satisfying, crowd-pleasing favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and cut into small cubes
- 2 cups leftover roast beef or steak, cut into bite-sized pieces
- 6 cups beef broth
- 1 14-ounce can diced tomatoes, canned
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes, or until softened.
Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Add the cubed potatoes to the pot, followed by the beef broth and canned diced tomatoes (including the juice). Stir to combine.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the potatoes are tender.
Stir in the leftover roast beef or steak, along with the frozen green beans and corn.
Allow the soup to simmer for an additional 10 minutes to heat everything through and meld the flavors.
Taste and adjust seasonings as needed (additional salt and black pepper, if desired).
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with freshly chopped parsley (if using), and serve warm.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 8869 mg | 386% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 32.1 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5035 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
