Left over Roast Beef Soup

All you need to do is make a few adjustments to turn leftover roast beef into a delicious soup. A great way to stretch the roast you made for dinner a few days ago, especially when you are busy and need a quick healthy, protein-rich meal.

***Option at the bottom of the recipe to make this into the soup’s thicker cousin: A stew.***

Ingredients: (

Feel free to use what you like and what you have on hand

• Left over roast beef ( 2 cups chopped)

• Beef Stock/ be sure to use drippings from your roast for the very best flavor. You can add beef stock/ bullion to make 4-5 cups of broth (the amount will depend on how much roast you want to use up and how many vegetables you add)

• 1/2 onion, chopped.

• 1 cup sliced fresh mushrooms

• 1 cup sliced onions

• 1 clove of fresh garlic

• 3 medium sized potatoes

• 1 can of diced tomatoes

• 1 tablespoon of tomato paste

• 1/2 cup chopped cabbage

• 1/2 teaspoon dried oregano, thyme, and rosemary each

• S&P to taste

• 1 tablespoon fresh Basil and or Chives chopped

Directions

• Sautee onions in a dutch oven in olive oil for 3 minutes, add garlic for a few, add mushrooms and saute for 3 more minutes/ add more oil as necessary

• add beef stock, roast beef, and the rest of the ingredients except the basil

• Bring to everything to a boil, reduce heat and simmer until vegetables are cooked through. Adjust flavors as needed.

This recipe is open to interpretation, add the vegetables you like and have on hand. Kale is excellent in this soup. Corn, peas, and green beans all are great in this as well.

AND it’s easy to make this into a stew, a thicker cousin of the soup. After you cook the onions, garlic, and mushrooms. Make a roux. Add 1/4 cup of butter and 1/4 a cup of flour, stir until combined, add stock, and stir- adjust thickness as needed. Add the rest of the ingredients. Watch carefully if you make this a stew so it doesn’t burn on the bottom.

Enjoy!