Quick Beef Vegetable Soup from Leftover Pot Roast
Transform your leftovers into a comforting and hearty meal with this Quick Beef Vegetable Soup from Leftover Pot Roast. Bursting with vibrant flavors and packed with nutrients, this recipe combines tender shredded pot roast, a medley of fresh and frozen vegetables, and fragrant Italian seasoning to create a satisfying, one-pot wonder. The rich broth, enhanced by diced tomatoes and a touch of tomato paste, ties everything together beautifully. Ready in just 45 minutes, this soup is perfect for a quick, wholesome dinner that doesn’t skimp on taste. Serve it hot with crusty bread or crackers for a cozy family meal that feels made from scratch, even when it’s built on leftovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 cups leftover pot roast, shredded or cubed
- 2 medium potatoes, peeled and diced
- 1 cup frozen green beans
- 1 cup frozen corn
- 6 cups beef broth
- 1 14-ounce can diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the shredded or cubed leftover pot roast to the pot, stirring to combine.
Stir in the diced potatoes, frozen green beans, and frozen corn.
Pour in the beef broth and diced tomatoes with their juice. Stir in the tomato paste to enrich the broth.
Season the soup with Italian seasoning, salt, and black pepper. Stir everything together.
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
Taste and adjust seasoning if needed.
If desired, garnish with freshly chopped parsley before serving.
Serve hot with bread or crackers for a complete meal.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 8434 mg | 367% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 37.7 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 6631 mg | 141% | |
*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.
