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Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It’s a family favorite!
Ingredients
- 2 medium potatoes, peeled and cubed
- 4 stalks celery, diced
- 1 small onion, diced
- 6 cups water
- 2 tablespoons beef base (such as Better than Bouillon®)
- ½ pound cubed cooked beef
- 1 (16 ounce) package frozen peas and carrots
- ½ teaspoon parsley flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Directions
Step 1
Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
Step 2
Cover and simmer until vegetables are tender, about 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 241 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat4g | 18% |
| Cholesterol38mg | 13% |
| Sodium1129mg | 49% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber5g | 17% |
| Total Sugars2g | |
| Protein16g | |
| Vitamin C24mg | 122% |
| Calcium58mg | 4% |
| Iron3mg | 15% |
| Potassium645mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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