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Hearty Beef & Vegetable Soup

Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people


  • Leftover Pot Roast chopped
  • 6-8 small potatoes chopped Potatoes
  • 2-3 chopped Carrots
  • 1 chopped Onion
  • 1 chopped Bell Pepper
  • 1 cup Frozen Corn
  • 1 or 2 containers of Beef Stock 32oz
  • 1 TBS Tomato Paste
  • Salt& Pepper
  • Olive Oil
  • Dried herbs – basil oregano, and thyme
  • Any additional vegetables like green beans peas, celery...
  • Rice


  1. In a large pot add olive oil and saute onions until translucent.
  2. Add peppers, carrots and potatoes (or other fresh vegetables) until they start to brown.
  3. Add chopped pot roast to the pot.
  4. Pour in beef stock.
  5. Add tomato paste, herbs, salt and pepper.
  6. Add any frozen vegetables and bring to a boil.
  7. Reduce heat to low and let simmer for at least 10 minutes. (I like to leave it on the stove for about a hour or more.)
  8. I then make 1-2 cups of rice and stir in the rice right before serving.