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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.
Cook Time30 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: beef vegetable soup
Servings: 8
Author: Barbara

Ingredients

  • 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

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

For an even more flavorful soup, make ahead of time and refrigerate. Warm up when ready to eat.