Beef & Vegetable Soup Recipe Using Pot Roast Leftovers (2024)

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.”

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:

1. 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.
2. 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:

1. 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.
2. 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.
3. Cover the bowl and let the beef rest for 30-40 minutes while preparing other ingredients.
4. Rinse all of the baking soda off the meat with cold water. Thoroughly dry the meat with a paper towel to remove excess moisture.
5. 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.

1. Measure the leftover vegetables you have. The goal is 2 cups roasted potatoes and 1 cup roasted carrots.
2. 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.

• ▢ 1/2 cup barley uncooked
• ▢ 1 1/2 lb roast beef (pot roast leftovers) — cubed 1/2″ pieces
• ▢ 2 tablespoons olive oil
• ▢ 1 cup diced sweet yellow onion (1/2 large onion)
• ▢ 2 cups chopped cauliflower (1/4″ pieces)
• ▢ 1 cup diced celery (3 large ribs)
• ▢ 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) **see note
• ▢ 28 ounces chopped tomatoes San Marzano tomatoes are ideal
• ▢ 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
• ▢ 1/4 cup chopped parsley

US Customary – Metric

• Cook the barley according to package directions until tender and cooked through (cooked barley will soak up less of the broth in the soup).

• Prep and weigh the beef. Remove any fat or gristle from the meat and chop or shred it into bite-size pieces. Weigh the prepped meat (the goal is to have 1 to 1 1/2 pounds or 2 to 3 cups) and supplement with additional meat or mushrooms. (See recipe notes for options.)

• Prep the leftover potatoes and carrots by dicing them into bite-size pieces. Measure the amount of prepped potatoes and carrots (the goal is to have 2 cups of potatoes and 1 cup of carrots).

• Measure the leftover gravy and mushrooms (the goal is 1 ½ cups which usually works out to 1 cup of gravy and ½ cup cooked mushrooms). Make up the difference with beef marrow bones or make more gravy with mushrooms (see notes).

• Prep all the fresh vegetables (cauliflower and supplements), onion, garlic, and parsley, and defrost the frozen peas.

MAKE THE SOUP:

• 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 8 minutes.

• Add the cauliflower and any uncooked vegetables used to supplement the leftover potatoes and carrots—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 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 the last 5 minutes of cooking, and adjust seasoning for salt and pepper, to taste. Serve hot.

Supplement the beef in one of the following ways: (SEE RECIPE POST FOR DETAILS)

• Canned roast beef
• 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.
• Chopped portobello mushrooms—for the best flavor, cut the mushroom pieces a little bigger than the meat (they shrink when cooked).

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.

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. (SEE RECIPE POST)

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 STEP 3.