Leftover roast beef soup is one of those comforting, hearty dishes that feels like a warm hug on a cold day. It’s not just a way to repurpose leftovers; it’s an opportunity to craft a meal that is both satisfying and full of flavor. Whether you’ve got a surplus of roast beef from Sunday dinner or you’re just looking for a creative way to use up those bits of meat hanging around in your fridge, this recipe brings all the best qualities of a traditional soup.
What makes this soup so special is its depth of flavor, a result of the rich roast beef, flavorful vegetables, and well-balanced broth. It’s perfect for using up extra beef, and it’s also versatile enough to adapt to what you have on hand. This isn’t just a soup; it’s a celebration of all those small, leftover pieces that would otherwise go to waste.
Let’s dive into the specifics, so you can create a meal that will have everyone asking for seconds.
Leftover Roast Beef Soup Recipe
A simple yet satisfying way to enjoy those leftover roast beef scraps. Here’s a step-by-step recipe that will turn your leftover beef into a soul-warming dish.
Ingredients Needed
- Leftover roast beef (about 2 cups, shredded or cubed)
- Beef broth (4 cups, homemade or store-bought)
- Water (2 cups)
- Carrots (2 medium, peeled and diced)
- Celery stalks (2, diced)
- Onion (1 medium, diced)
- Garlic (3 cloves, minced)
- Potatoes (2 medium, peeled and cubed)
- Tomatoes (1 can of diced tomatoes, 14.5 oz, with juice)
- Bay leaves (2)
- Fresh thyme (1 tsp, or ½ tsp dried)
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (2 tbsp)
- Parsley (for garnish)
Cooking Instructions
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Prepare The Vegetables
- Start by prepping all your veggies: dice the carrots, celery, and onion, mince the garlic, and cube the potatoes. This will help ensure that the cooking process flows smoothly and you don’t get caught scrambling for ingredients halfway through.
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Sauté The Base
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes, or until it becomes soft and translucent.
- Add the minced garlic, carrots, and celery. Continue sautéing for another 4-5 minutes, until the vegetables soften and the kitchen smells amazing.
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Build The Broth
- Pour in the beef broth and water, stirring to combine. Add the canned diced tomatoes (juice and all), bay leaves, thyme, and a pinch of salt and pepper. Bring the mixture to a boil over high heat.
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Add The Potatoes And Beef
- Once the broth is boiling, reduce the heat to low and add the cubed potatoes and shredded or cubed roast beef. Simmer the soup for about 30-40 minutes, or until the potatoes are fork-tender and the beef is tender and flavorful.
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Final Seasoning
- Taste the soup and adjust the seasoning. Add more salt, pepper, or thyme if needed.
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Serve And Garnish
- Ladle the soup into bowls and sprinkle fresh parsley on top for a burst of color and fresh flavor.
Ingredient Insights
Let’s take a deeper look at why these ingredients are essential to making this leftover roast beef soup so flavorful:
- Roast Beef: The star of the show, of course. When you use leftover roast beef, you’re bringing in all the savory flavors that come from slow-roasting a piece of meat. The beef adds a depth of flavor to the broth that is hard to achieve with just stock alone. Plus, it provides protein, making the soup filling and satisfying.
- Beef Broth: The foundation of the soup’s flavor. Using a good-quality beef broth (or stock) will elevate the overall taste. If you can use homemade, even better, as it’ll have a richer flavor and more body. But store-bought works in a pinch.
- Vegetables (Carrots, Celery, Onion): These vegetables, often referred to as mirepoix in cooking terms, create a savory base for the soup. They bring sweetness and earthiness to balance the richness of the beef.
- Tomatoes: Canned diced tomatoes bring acidity, which cuts through the richness of the beef and broth, helping to keep the soup from feeling too heavy. Plus, the tomato juices infuse into the broth, adding another layer of flavor.
- Herbs (Bay Leaves, Thyme): Bay leaves give a subtle depth to the broth, while thyme brings a slightly earthy, piney flavor. These herbs complement the beef and vegetables perfectly, enhancing the soup’s complexity.
Expert Tips
- Beef Texture: When adding leftover roast beef to your soup, shred or chop it into small, bite-sized pieces. Shredded beef will absorb more flavor from the broth, making each bite a bit more tender and flavorful.
- Make It Ahead: Like most soups, this one benefits from resting for a few hours (or even overnight). The flavors meld together, creating a more harmonious and robust taste. It’s also a great make-ahead meal, as it can last in the fridge for 3-4 days or be frozen for up to 3 months.
- Simmer Slowly: After adding the beef and potatoes, let the soup simmer gently. This slow cooking process helps all the flavors come together and ensures the beef is tender without turning tough.
- Customize the Broth: If you find the broth too thin, you can thicken it by adding a small amount of cornstarch mixed with water, or by mashing some of the potatoes into the soup for a creamier consistency.
- Add Fresh Herbs: For an extra burst of flavor, add a handful of fresh herbs (like parsley or rosemary) right before serving.
Recipe Variations
- Add Greens: For some extra nutrition, you can toss in some spinach or kale towards the end of the cooking process. The greens will wilt down and add a bit of brightness to the soup.
- Spicy Kick: If you like a bit of heat, add a chopped jalapeño or sprinkle in some red pepper flakes to give the soup a spicy boost.
- Vegetarian Version: For a vegetarian take, swap out the roast beef for hearty vegetables like mushrooms, zucchini, and bell peppers. You can also add lentils or beans for protein and texture.
- Add Pasta or Rice: For an even heartier version, throw in some small pasta (like elbow macaroni) or cooked rice towards the end of cooking. Both will soak up the broth and make the soup even more filling.
Final Words
This leftover roast beef soup recipe is a great way to transform simple ingredients into a bowl of comfort. It’s the kind of meal that makes you feel good from the inside out, warming you up on chilly days and filling you up with nourishing ingredients. Plus, it’s a great way to minimize food waste and make sure every part of that delicious roast beef gets its due.
FAQs
What Ingredients Do I Need For A Leftover Roast Beef Soup Recipe?
For a basic leftover roast beef soup, you will need leftover roast beef (shredded or chopped), beef broth, vegetables like carrots, celery, and onions, potatoes (optional), garlic, herbs (such as thyme and rosemary), salt, pepper, and any additional seasonings of your choice. You can also add a splash of Worcestershire sauce or a touch of tomato paste for added flavor.
How Do I Prepare The Leftover Roast Beef For Soup?
First, remove any visible fat from the roast beef and then chop or shred it into bite-sized pieces. The smaller the pieces, the more they will infuse flavor into the soup. If the beef is already well-seasoned, you may want to adjust the seasoning of your soup later.
Can I Use Frozen Leftover Roast Beef For The Soup?
Yes, you can use frozen leftover roast beef. Simply thaw it in the refrigerator overnight or quickly defrost it in the microwave before adding it to the soup. Be sure to cut it into smaller pieces before adding to avoid large chunks of beef.
How Long Should I Simmer Leftover Roast Beef Soup?
Simmer the leftover roast beef soup for at least 30 minutes to allow the flavors to meld together. If you have more time, simmering it for 1-2 hours on low heat will further develop the taste. The beef will soften and absorb the flavors of the broth and vegetables.
What Vegetables Can I Add To Leftover Roast Beef Soup?
Popular vegetables for leftover roast beef soup include carrots, celery, potatoes, onions, and peas. You can also add green beans, corn, or bell peppers depending on your preference. Be sure to dice the vegetables into small, uniform pieces so they cook evenly.
Can I Make A Thicker Leftover Roast Beef Soup?
Yes, you can make your soup thicker by adding potatoes, flour, or cornstarch to the broth. To thicken with flour or cornstarch, create a slurry by mixing equal parts flour or cornstarch with water and stirring it into the simmering soup. You can also mash some of the vegetables to naturally thicken the soup.
What Type Of Broth Should I Use For Leftover Roast Beef Soup?
Beef broth is the most common choice for leftover roast beef soup, as it complements the beef flavor. However, you can also use chicken broth or vegetable broth depending on what you have available. Homemade broth will add a richer taste, but store-bought broth works just fine.
How Do I Store Leftover Roast Beef Soup?
Store leftover roast beef soup in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers. It will keep well in the freezer for 3 months. To reheat, simply thaw in the refrigerator overnight and reheat on the stove.
Can I Make Leftover Roast Beef Soup In A Slow Cooker?
Yes, you can make leftover roast beef soup in a slow cooker. After adding all the ingredients to the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time will allow the flavors to blend more deeply.
What Can I Serve With Leftover Roast Beef Soup?
Leftover roast beef soup pairs wonderfully with crusty bread, a simple salad, or a grilled cheese sandwich. You could also serve it with crackers or a side of roasted vegetables for a more filling meal.