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Using up leftovers is difficult but taking pot roast and potatoes and adding extra vegetables makes this Leftover Greek Beef Vegetable Soup something special.
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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: beef vegetable soup
Servings: 8
Calories: 362kcal
Author: Barbara

Ingredients

  • 4 cups beef roast cooked (leftover beef roast)
  • 2 cups potatoes cooked (leftover potatoes)
  • 3 carrots peeled and sliced
  • 1 Tablespoon olive oil
  • 14.5 oz. cut green beans drained
  • 19 oz. beef broth
  • 19 oz. diced tomatoes
  • 15.25 oz can corn or bag of frozen corn drained

Instructions

  • 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.

Notes

  • Use as much leftover beef roast and potatoes as you'd like. We love using leftover Greek Beef Roast and Potatoes to make this soup.
  • For an even more flavorful soup, make ahead of time and refrigerate. Warm up when ready to eat.
  • The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 362kcal | Carbohydrates: 29g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 376mg | Potassium: 1076mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4413IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 4mg