Leftover Beef and Vegetable Soup
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Leftover Beef and Vegetable Soup
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How to make a tasty beef and vegetable soup using leftover beef from the night before.
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Ingredients
- 3 onion peeled and diced
- 2 celery diced, stalks
- 1 mushroom chopped, package 12 - 14 oz
- 6 carrot peeled and diced, fresh
- 4 tbsp butter ½ stick
- 6 cups beef broth
- 1 tsp Worcestershire sauce
- 3 sweet potato peeled and cubed
- beef steak leftovers, any kind, cubed ¼ teaspoon
- crushed red pepper to taste
- salt to taste
- black pepper to taste
- 1 black beans approximately 15 oz, with liquids, canned
- 1 red kidney beans approximately 15 oz, with liquids, canned
Instructions
- In a large soup pot, saute the onions, carrots, mushrooms and celery in the butter over medium-high heat for about 7 to 8 minutes.
- Add the beef stock, Worcestershire sauce, and sweet potatoes. Bring to a boil and then lower heat to simmer.
- Add the cooked beef to the pot, crushed red pepper and season with a little salt & pepper. Simmer for about an hour with the cover on.
- Remove the cover, add the black and red beans and simmer for an additional ½ hour to 1 hour with the cover off.
- Taste and adjust seasoning with salt & pepper.
Options Try using any leftover vegetables you might have around. This is a great soup to clean out your refrigerator of leftovers.
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