There’s something magical about the way flavors meld and intensify when you transform pot roast leftovers into a steaming pot of Vegetable Beef Barley Soup.

But how do you know if you have enough leftovers to make soup?

No worries! We show you exactly how to measure and figure out how to repurpose pot roast into a delicious soup with tender beef, wholesome barley, and a medley of vibrant vegetables.

Passing along the soup skills …
How To Make Soup Using Pot Roast Leftovers:
How to make extra gravy and mushrooms (optional):
Recipe STEP BY STEP:
TIPS & VARIATIONS:
How to boost the flavor of beef soup?
More Great Soup Recipes You’ll Love:

vegetable beef soup in a white bowl with spoon

At our house, soup is a weekly addition to the menu as soon as the calendar dips below October. Nothing else soothes a bone-chilling day like stew, soup, chowder, or chili.

Of course, making soup from leftovers means there’s an adventure to be had—no two are alike! Recipes using leftover pot roast, like we do with this soup, means the flavor hinges on the leftovers you use. That’s why it will be different each time you make it. Fun, huh?!

I think that is the nature of soup because traditional recipes were born out of the desire to use what was already on hand. Transforming pot roast leftovers into Vegetable Beef Barley Soup honors the tradition of using every bit of a delicious meal and minimizing food waste.

Ingredients for vegetable beef barley soup grouped on a counter

Passing along the soup skills …

I recommended Beef Pot Roast when my daughter asked for comfort food recipe ideas, specifically soup, because the soup base matters. And if you start by making pot roast, you can skip making homemade broth—two awesome dinners from one recipe.

“Mom, I want to make soup,” she said. (Like I didn’t hear the original request.)

“Exactly, so start with beef pot roast, which tops the comfort food list all on its own. Then you’ll have what you need for a great soup.” I tell her a little more insistently.

I think she was mildly intimidated to take on two recipes to satisfy her hankering, but when she finally pulled the pot roast out of the oven, I said, “Congratulations, you did it!” (Proud mom over here.)

“Oh, great. Now I can make soup.” She pipes up with new confidence.

“Yes, but first put butter on those potatoes and carrots, pour some wine, and enjoy your savory beef, sumptuous gravy, and roasted vegetables first—then make soup.”

Ladle of beef and vegetable soup held above a soup pot

How To Make Soup Using Pot Roast Leftovers:

I’ve made Vegetable Beef Barley Soup with leftover Beef Pot Roast, Osso Buco Style Beef Ribs, brisket, or beef stew, and knowing the target amounts is so helpful!

Since this soup recipe comes together from leftover pot roast and every family will have different amounts, the measurements may need to be supplemented with fresh meat or vegetables.

So, we’ll break down each component—the beef, the vegetables, and the broth.

How to measure and supplement the beef leftovers:

Weigh the leftover beef you have. The goal is 1 to 1 ½ pounds of meat or 2 to 3 cups—the more, the meatier.
Supplement the beef in one of the following ways:
- Canned roast beef—I haven’t used it, but I’ve heard positive reviews about Kirkland brand from Costco
- Grocery deli cooked beef—every deli has different prepared foods like roasted beef, brisket, or stew.
- Raw beef—I recommend tender cuts like tri-tip steak or velveting low-grade sirloin since tougher cuts of beef like chuck roast won’t have the time to get tender in this quick-simmered soup. (Instructions below)
- Chopped portobello mushrooms—for the best flavor, cut the mushroom pieces a little bigger than the meat (they shrink when cooked).
  - Cook the mushrooms before adding them to the soup—Melt 1-2 tablespoons of butter in a large skillet over medium heat. Add the chopped mushrooms and saute until browned; season with salt and pepper. Add to the soup at the same time you add the beef.

How to prepare raw meat for the soup:

Cut the meat into bite-size pieces like the leftover roast. Use a paper towel to pat the meat dry, then add it to a shallow bowl.
Sprinkle baking soda over the meat (use a ratio of about 1½ teaspoons of baking soda per pound of meat). Mix the baking soda with the meat to coat it evenly.
Cover the bowl and let the beef rest for 30-40 minutes while preparing other ingredients.
Rinse all of the baking soda off the meat with cold water. Thoroughly dry the meat with a paper towel to remove excess moisture.
Brown in a skillet with a little oil in MAKE THE SOUP STEP 1 before cooking the onions and vegetables; then add to the leftover roast meat.

How to measure and supplement the vegetable leftovers for the soup:

The amounts for the leftover vegetables are in addition to the fresh vegetables listed for the soup.

Measure the leftover vegetables you have. The goal is 2 cups roasted potatoes and 1 cup roasted carrots.
Supplement the leftover potatoes and carrots with fresh potatoes and carrots, or make up the amount with fresh parsnips, celery root, cauliflower, eggplant, zucchini, green beans, mushrooms, or frozen mixed vegetables.

fresh vegetables chopped on a cutting board

How to measure and supplement the gravy and mushrooms:

Our pot roast recipe includes making gravy with browned mushrooms. The gravy leftovers boost flavor and thicken the broth for the soup, giving it a deeper flavor.

Measure the gravy and mushrooms. The goal is 1 ½ cups, which usually works out to 1 cup of gravy and ½ cup of cooked mushrooms (in the gravy).
Supplement the leftover gravy and mushrooms in one of the following ways:
- Add 2-3 beef marrow bones to the soup and 1 teaspoon of beef bouillon—beef marrow provides a velvety-rich texture.
- Make more gravy and skillet-browned mushrooms (directions below)

How to make extra gravy and mushrooms (optional):

Additional ingredient items:
- ¼ cup butter
- 2 cups sliced mushrooms
- 1 minced garlic clove
- 2 tablespoons all-purpose flour (or sweet rice flour for gluten-free)
- 1 cup beef stock
- fresh thyme sprigs
MELT 1-2 tablespoons of butter in a large skillet over medium heat. ADD the sliced mushrooms and saute until well browned, about 5 minutes. STIR in the garlic and season with salt and pepper. Transfer to a plate; set aside.
In the same skillet, MELT an additional 2 tablespoons butter over medium heat (loosening any mushroom browned bits on the pan); when foaming subsides, ADD 2 tablespoons flour and COOK, stirring constantly, until flour mixture is lightly browned and fragrant, 2-3 minutes.
WHISK in the beef broth in a steady stream and bring to a simmer. ADD the thyme sprigs, reduce heat, and simmer for about 5 minutes, stirring occasionally, until gravy is thickened.
ADD mushrooms and gravy as described in the soup recipe. (ADD the fresh thyme sprigs to the soup too.)

Recipe STEP BY STEP:

Cook the barley according to package instructions.
Prep and weigh the beef (the goal is 1 to 1 1/2 pounds or 2 to 3 cups) and supplement with additional meat or mushrooms. (See recipe notes for options.)
Prep and measure the leftover potatoes and carrots (the goal is 2 cups of potatoes and 1 cup of carrots). Supplement the leftover potatoes and carrots with fresh potatoes and carrots, or make up the amount with fresh parsnips, celery root, cauliflower, eggplant, zucchini, green beans, mushrooms, or frozen mixed vegetables.
Measure the leftover gravy and mushrooms (the goal is 1 ½ cups, which usually works out to 1 cup of gravy and ½ cup of cooked mushrooms). Make up the difference with 2-3 beef marrow bones, or make more gravy with mushrooms (see notes).
Prep all the fresh vegetables, onion, garlic, and parsley, and defrost the frozen peas.
Cook the onions and celery for about 8 minutes.
Add the cauliflower and any uncooked used to supplement the leftover potatoes and carrots—along with the garlic, dry herbs, salt, and pepper (about 10 minutes).
Add the broth, bay leaf, and Parmesan rind to the vegetables and bring to a low boil. Stir in the gravy, tomatoes, peas, (leftover) cooked vegetables, barley, and meat. Bring to a simmer and cook for 30 minutes to meld flavors.
Stir in parsley for the last 5 minutes of cooking, and adjust seasoning for salt and pepper to taste.

TIPS & VARIATIONS:

Save pan drippings from all roasted meats and freeze. Collect these frozen bits in a freezer-safe zip-type bag to boost flavor in soups or gravies.
Save leftover beef portions that are too small for a full meal from various recipes—roasts, stews, grilled steak, brisket, fajitas, etc.—collect these smaller portions to use in vegetable beef soup.
Make your own beef broth from meaty bones for the best soup flavor
Substitute buckwheat instead of barley to make it gluten-free.
Omit parmesan rind for dairy-free
Freeze soup leftovers in freezer zip-type bags for up to 3 months.
If using a pressure cooker, cook for only 8-10 minutes in MAKE THE SOUP STEP 3.

person holding a bowl of vegetable beef barley soup above the pot

How to boost the flavor of beef soup?

Homemade beef broth or saved pan drippings
Skillet-browned mushrooms
Roasted or skillet-seared meat
Roasted vegetables
Roasted garlic
Caramelized onions
Beef bouillon
Parmesan cheese rind
Squeeze of fresh lemon juice
Add crushed red pepper flakes

READY MENUS

Vegetable Beef Barley Soup (from Pot Roast Leftovers)

Table of contents