Using up leftovers is difficult but taking pot roast and potatoes and adding extra vegetables makes this Leftover Greek Beef Vegetable Soup something special.
Barb made this hearty soup with leftovers of her Slow Cooker Greek Beef and Potatoes. After her family enjoyed the roast and potatoes, she saved the remaining beef, potatoes AND juices from the crock pot. When she took it out of the fridge to make the soup, she just skimmed off the fat that solidified on the top of the leftovers.
To make this Leftover Greek Beef Vegetable Soup, you can really add any vegetables from your fridge (especially those that you need to use, if you are like me and have a problem of buying veggies and forgetting to use them) OR your favorite frozen or canned vegetables OR a combination.
Here’s a great tip from our Mom: Have a spoonful of green beans leftover from tonight’s dinner? Grab a freezer bag, toss in your leftover vegetables and freeze. Have a small bowl of corn you can’t convince anyone to just finish the next night? Open the freezer, add the corn to your bag of green beans and throw back into the freezer. Just keep adding leftover vegetables until you have enough for a pot of soup!
Leftover Greek Beef Vegetable Soup
Leftover Greek Beef Vegetable Soup is a great way to re-imagine last night's pot roast and potatoes into a hearty meal.
- Leftover Slow Cooker Greek Beef and Potatoes or any other leftover pot roast and potatoes
- 3 carrots peeled and sliced
- 1 Tablespoon olive oil
- 14.5 oz. can cut green beans drained
- 2 14.5 oz. cans beef broth
- 2 14.5 oz. cans diced tomatoes
- 15.25 oz can corn or bag of frozen corn drained
Cube leftover beef and potatoes.
Heat olive oil in a saucepan on stove top; saute sliced carrots for 5 minutes.
Add cubed beef, potatoes, drained green beans, beef broth, diced tomatoes with juices, and drained corn.
Bring soup to a simmer for 30 minutes.
Add salt and pepper to taste.
For an even more flavorful soup, make ahead of time and refrigerate. Warm up when ready to eat.