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–+ servings
Two white bowls filled with beef stew containing chunks of beef, potatoes, carrots, and peas in a rich broth, placed on a wooden surface with gold utensils to the side.
Penny Kovacs

Vegetable Beef Soup

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This hearty and flavorful Vegetable Beef Soup can be made with left over roast or prime rib and is ready in about an hour. It is full of veggies and truly a hug in a bowl that will warm your family up on the chilliest of days!
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Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Beef roast beef or prime rib pre-cooked and cubed in bite size pieces
  • 1 cup Onion diced
  • 3 ribs Celery diced
  • 2 tbsp Olive Oil
  • 4 cloves Garlic minced
  • 1 lb Baby Whole Potatoes large ones 1/4rd, smaller halved
  • 3 whole Carrots sliced
  • 1 cup Peas frozen
  • 32 oz Beef Bone Broth I like Kettle and Fire
  • 24 oz Tomato Pasta Sauce
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Thyme

Method
 

  1. Heat olive oil in a large pot
  2. Add onion and celery, stirring till onions are translucent
  3. Add garlic and stir one minute
  4. Add beef bone broth and carrots and bring to a boil
  5. Add potatoes and lower heat and simmer 5 minutes
  6. Add pre-cooked beef cubes and tomatoes sauce and simmer 10 minutes
  7. Add peas, salt, pepper and thyme and simmer 5 minutes
  8. Enjoy!

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