Leftover Beef & Vegetable Soup: A Delicious & Easy Recipe
Are you tired of throwing away perfectly good leftover beef? Do you crave a warm, comforting, and healthy meal, especially on a chilly day? Look no further! This leftover beef and vegetable soup recipe is the perfect solution to both problems. It’s incredibly easy to make, packed with nutrients, and a fantastic way to transform yesterday’s roast or steak into a flavorful and satisfying soup. This soup not only tastes great but also minimizes food waste, making it a win-win for your taste buds and the environment.
## Why This Recipe Works
* **It’s Economical:** Using leftover beef is a budget-friendly way to create a brand new meal. No need to buy expensive cuts of meat just for soup!
* **It’s Quick and Easy:** This recipe comes together in under an hour, making it perfect for busy weeknights.
* **It’s Customizable:** Feel free to swap out vegetables based on what you have on hand or what your family enjoys. This recipe is highly adaptable.
* **It’s Healthy:** Packed with lean protein and a variety of vegetables, this soup is a nutritious and wholesome meal.
* **It Tastes Amazing:** The combination of savory beef, tender vegetables, and flavorful broth creates a truly irresistible soup.
## Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this delicious soup. Don’t be afraid to adjust the quantities to your liking, or substitute ingredients based on what you have available. This is more of a guideline, and the beauty of soup lies in its flexibility!
* **Leftover Cooked Beef:** About 2-3 cups, diced or shredded. Roast beef, steak, or even ground beef (cooked) will work. If you don’t have leftover beef, you can use about 1 pound of stew meat, browned in a pot before adding the other ingredients. But that defeats the “leftover” purpose!
* **Olive Oil:** 2 tablespoons. Used for sautéing the vegetables. You can substitute with any other cooking oil you prefer.
* **Onion:** 1 medium, chopped. Yellow or white onion works best. Shallots can also be used for a slightly milder flavor.
* **Carrots:** 2 medium, peeled and diced. Adds sweetness and vibrant color to the soup.
* **Celery:** 2 stalks, diced. Contributes a savory and aromatic base to the soup.
* **Garlic:** 2-3 cloves, minced. Adds a pungent and delicious flavor.
* **Beef Broth:** 6-8 cups. Use low-sodium broth to control the saltiness of the soup. Chicken broth can be substituted in a pinch, but beef broth will provide the most authentic flavor.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained. Adds acidity and richness to the soup. You can use crushed tomatoes or even fresh diced tomatoes if you prefer.
* **Potatoes:** 2 medium, peeled and diced. Yukon gold or russet potatoes work well. Sweet potatoes can also be used for a slightly sweeter flavor.
* **Frozen Corn:** 1 cup. Adds sweetness and texture. You can use fresh or canned corn as well.
* **Frozen Green Beans:** 1 cup. Adds a healthy dose of vitamins and fiber. Fresh green beans, trimmed and cut into 1-inch pieces, can be substituted.
* **Bay Leaf:** 1. Adds a subtle but important depth of flavor. Remember to remove it before serving!
* **Dried Thyme:** 1 teaspoon. Adds an earthy and aromatic flavor.
* **Dried Rosemary:** 1/2 teaspoon. Use sparingly, as rosemary can be overpowering. Adds a woody and fragrant note.
* **Salt and Black Pepper:** To taste. Adjust the seasoning to your preference.
* **Optional Garnishes:** Fresh parsley, sour cream, shredded cheese, or a dollop of Greek yogurt.
## Step-by-Step Instructions
Now, let’s get cooking! Follow these simple steps to create your own delicious leftover beef and vegetable soup.
**Step 1: Sauté the Aromatics**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 2: Add the Liquids and Seasonings**
* Pour in the beef broth and diced tomatoes (undrained) into the pot.
* Add the bay leaf, dried thyme, and dried rosemary.
* Season with salt and black pepper to taste. Remember that you can always add more seasoning later, but it’s difficult to remove it once it’s added.
* Bring the mixture to a boil, then reduce the heat to a simmer.
**Step 3: Add the Potatoes and Cook**
* Add the diced potatoes to the pot.
* Simmer for 15-20 minutes, or until the potatoes are tender.
**Step 4: Add the Remaining Vegetables and Beef**
* Add the frozen corn and frozen green beans to the pot.
* Add the diced or shredded leftover cooked beef.
* Simmer for another 5-10 minutes, or until the vegetables are heated through and the beef is warmed up.
**Step 5: Adjust Seasoning and Serve**
* Remove the bay leaf from the soup.
* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
* Serve hot and garnish with fresh parsley, sour cream, shredded cheese, or a dollop of Greek yogurt, if desired.
## Tips and Variations
* **Add Noodles or Rice:** For a heartier soup, add cooked noodles (such as egg noodles or elbow macaroni) or cooked rice during the last 10 minutes of cooking.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Use Different Vegetables:** Feel free to substitute or add other vegetables, such as zucchini, bell peppers, mushrooms, or spinach.
* **Add Beans:** Canned kidney beans, cannellini beans, or black beans can be added for extra protein and fiber.
* **Make it in a Slow Cooker:** Combine all the ingredients (except the beef and frozen vegetables) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beef and frozen vegetables during the last 30 minutes of cooking.
* **Make it in an Instant Pot:** Use the sauté function to sauté the onions, carrots, and celery. Then, add the remaining ingredients (except the beef and frozen vegetables). Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Add the beef and frozen vegetables and let them heat through.
* **Thicken the Soup:** If you prefer a thicker soup, you can stir in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. Alternatively, you can mash some of the potatoes to thicken the soup.
* **Make it Gluten-Free:** Ensure that your beef broth and any added ingredients are gluten-free.
* **Make it Dairy-Free:** Omit the sour cream, shredded cheese, or Greek yogurt garnishes. Ensure your broth is also dairy-free.
## Serving Suggestions
This leftover beef and vegetable soup is delicious on its own as a light lunch or dinner. Here are some serving suggestions to make it a complete meal:
* **Serve with Crusty Bread:** A slice of crusty bread or a grilled cheese sandwich is perfect for dipping into the soup.
* **Serve with a Salad:** A simple green salad or a Caesar salad complements the soup nicely.
* **Serve with Crackers:** Offer a variety of crackers for dipping into the soup.
* **Top with Garnishes:** Fresh parsley, sour cream, shredded cheese, or a dollop of Greek yogurt add flavor and visual appeal.
## Storing and Reheating
**Storing:**
* Allow the soup to cool completely before storing it.
* Store the soup in an airtight container in the refrigerator for up to 3-4 days.
* For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months.
**Reheating:**
* Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
* Alternatively, reheat the soup in the microwave in a microwave-safe bowl, stirring occasionally, until heated through.
* If reheating from frozen, thaw the soup in the refrigerator overnight before reheating. Or, you can reheat it directly from frozen on low heat on the stovetop, adding a little water if necessary.
## Nutrition Information (Approximate)
*Please note that the nutrition information is an estimate and may vary depending on the specific ingredients and quantities used.*
* **Calories:** 250-350 per serving
* **Protein:** 20-30 grams per serving
* **Fat:** 10-15 grams per serving
* **Carbohydrates:** 20-30 grams per serving
* **Fiber:** 5-8 grams per serving
## Conclusion
This leftover beef and vegetable soup is a hearty, healthy, and flavorful way to use up leftover beef and create a delicious meal. It’s easy to customize with your favorite vegetables and seasonings, making it a versatile recipe that you can enjoy year-round. So, next time you have leftover beef, don’t let it go to waste! Make this amazing soup and enjoy a comforting and satisfying meal.
Enjoy!