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A bowl of hearty vegetable beef soup with tender chunks of beef, potatoes, carrots, and green beans in a rich tomato broth
ThymeToSauté

Vegetable Beef Soup

A hearty and comforting vegetable beef soup made with tender leftover pot roast or slow cooker beef, simmered with potatoes, carrots, and vegetables in a rich tomato-based broth. Perfect for using leftovers and ideal for meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 3 cups cooked pot roast or slow cooker beef shredded or cubed
  • 3 potatoes peeled and cubed
  • 1 yellow onion chopped
  • 3 large carrots chopped
  • 1 cup peas canned or frozen
  • 1 cup green beans canned or frozen
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 cups water + 4 beef bouillon cubes or 32 oz beef broth
  • 2 15 oz cans tomato sauce
  • 2 cans water use empty tomato sauce cans
  • 1 teaspoon basil or to taste
  • 1 teaspoon Italian seasoning or to taste
  • Salt and pepper to taste

Method
 

  1. Prepare Beef
  2. Shred or cube leftover pot roast. If using raw beef, cook in a slow cooker until tender and fall-apart before starting soup.
  3. Sauté Vegetables
  4. Heat olive oil in a large pot over medium heat. Add onion and carrots. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  5. Build the Soup
  6. Add potatoes, cooked beef, and broth (or water + bouillon). Stir in tomato sauce and 2 cans of water.
  7. Add Remaining Ingredients
  8. Add peas, green beans, basil, Italian seasoning, salt, and pepper. Stir to combine.
  9. Simmer
  10. Bring to a boil, then reduce heat and simmer 30–40 minutes until potatoes are tender.
  11. Taste & Serve
  12. Adjust seasoning as needed and serve hot with homemade bread.