Is it winter where you are? If so, you’re probably in the mood for soup. Hearty soup. The kind that when the spoon drops to the bottom of the empty bowl, you are warmed through and satisfied all the way down to your toes. I’m talking a complete dinner in one bowl. Roast Beef & Vegetable Soup recipe using leftover beef roast can be made entirely from scratch or in this case, from pot roast made a few days earlier.
At our house, soup is a weekly addition to the menu as soon as the calendar dips below October. Little else soothes a bone-chilling day quite like stew, soup, chowder, or chili. In my opinion, the best soups are created from layers of flavor and a good base (broth or stock) is essential to soup. That’s why when my daughter called me from the grocery store asking for comfort food recipe ideas, specifically soup suggestions, I recommended Beef Pot Roast.
“Mom, I want to make soup,” she said, like I didn’t hear the original request.
“Exactly, so start with pot roast, which tops the comfort food list all on its own. Then you’ll have what you need for a great pot of soup.” I tell her a little more insistently.
I think she was mildly intimidated to take on two recipes to assuage her hankering, but she knew I was only a phone call or text away if she hit a snag. When she finally pulled it out of the oven, I said, “Congratulations, you just made Boeuf Bourguignon.”
“What?” Now she’s confused.
“It sounds more difficult than it is, but you did it.” (Proud mom over here.)
“Oh, great. Now I can make soup.” She pipes up with new confidence.
“Yes, but first put some butter on those potatoes and carrots, pour some wine and enjoy your savory beef, sumptuous gravy, and roasted vegetables first. Then make soup.”
After talking about pot roast all afternoon and knowing how the aroma was filling her cozy rooms, I couldn’t wait to make my own. Of course, this led to Roast Beef & Vegetable Soup (because she needed a recipe for that too). I’ve made this type of soup a dozen or more times with either leftover Beef Pot Roast or Osso Buco Style Beef Ribs, but never bothered to put it on paper until now. Hey, when your kids need you … right?!
Note about type of leftovers: If using Osso Buco Style Beef Ribs leftovers as your starter for this recipe you’ll need to make a couple minor adjustments like adding cubed, cooked potato and reduce or omit the chopped tomato since Osso Buco will already have that flavor. Of course, as with Beef and Vegetable or any soup, the possibilities are endless.
Roast Beef & Vegetable Soup
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 5 quarts
- Category: Soup, Main Dish, Beef, Vegetable
- 1/2 cup barley — uncooked
- 2 tablespoons olive oil
- 1 cup diced sweet yellow onion — (1/2 large onion)
- 1 cup cubed celery root — (1/4″ cubes)
- 1 cup chopped cauliflower — (1/4″ pieces)
- 3/4 cup diced celery — (3 stalks)
- 4 cloves garlic — minced
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 cups beef broth
- 1 bay leaf
- 1 – 2 inch piece Parmesan rind — optional
- 1 1/2 cup gravy with mushrooms (pot roast leftovers)
- 26 ounces chopped tomatoes — San Marzano tomatoes are best
- 2 cup roasted potatoes (pot roast leftovers) — cut into 1/2″ cubes
- 1 cup roasted carrots (pot roast leftovers) — cut into 1/4″ pieces
- 1/2 cup peas
- 1 1/3 lb roast beef (pot roast leftovers) — cubed 1/2″ pieces
- 1/4 cup parsley — chopped
- Bring barley and 3 cups water to a boil over high heat. Reduce heat and simmer 30 minutes. Drain and set aside when barley is tender and cooked through.
- In a large soup pot over medium heat, add the oil, onion, and celery. Cook, stirring occasionally, until onions are translucent and edges begin to brown, about 10 minutes. Add any uncooked vegetables–in this case I had a small amount of raw potato, celery root, and cauliflower–along with the garlic, dry herbs, salt and pepper. Cook until vegetables soften (add oil as needed), about 10 minutes.
- Add the broth, bay leaf, and Parmesan rind to the vegetables and bring to a low boil. Stir-in gravy, tomatoes, peas, (leftover) cooked vegetables, barley, and meat. Bring to a simmer and cook for 30 minutes to meld flavors. Stir-in parsley the last 5 minutes of cooking, adjust seasoning for salt and pepper, to taste. Serve hot.
This soup comes together from leftover pot roast, so the measurements of each ingredient may need to be supplemented with meat or vegetables. The amounts can be made up with fresh vegetables of choice, i.e. fresh carrots added to the amount of roasted carrots to equal 1 cup, parsnip substituted for cauliflower, and so on. If adding stew meat, be sure to brown the meat in a skillet before adding it to the soup.
Vegetables lower in water content are ideal for soup to hold their texture and shape — potato, parsnip, carrot, cauliflower, peas, peppers, green beans, eggplant. Cabbage, spinach, asparagus, and broccoli can also be used, however the stronger flavor of these add-ins can overwhelm the more subtle flavors of pot roast. If choosing vegetables with higher water content, saute in a skillet before adding to the soup, then add-in the last few minutes of cooking to retain texture.
NOTE: If using a pressure cooker, cook for only 8-10 minutes in STEP 3.
Shared on the following Blog Hops:
Hearth & Soul Hop