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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (402g) Recipe makes 8 servings |
||
| Calories 354 | ||
| Calories from Fat 118 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 104mg | 34% | |
| Sodium 853mg | 35% | |
| Potassium 641mg | 18% | |
| Total Carbohydrate 24.8g | 8% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 2.4g | ||
| Protein 32.7g | 65% | |
Leftover Roast Beef Soup (Leftover Steak Too!)
By: Sue L
Nov 10, 2004
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
SERVES 8
Ingredients
- 2 medium yellow onions, cut into small wedges
- 2 stalks celery, chopped
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter or olive oil
- 3-4 cloves garlic, minced
- 1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
- 64 ounces beef stock or beef broth
- 1 tablespoon worcestershire sauce
- salt, to taste
- black pepper, to taste
- 8 ounces uncooked egg noodles
Directions
1
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.2
Stir in the chopped cooked beef.3
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).4
Bring mixture to a boil and stir in uncooked egg noodles.5
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Meat > Beef > Roast
- Main Ingredient > Meat > Beef > Steaks
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: glitter
On Oct 2, 2009
We just finished eating your soup. I cut it in half except left the amt. for the garlic the same as the whole amt. I also left the worcestershire sauce the same for the lower amt. . I used straw mushrooms which gave the soup a nice flavor. I also added one bay leaf. The meat I used was a wonderful pot roast that was literally falling apart. We ate the soup with asiago bread and my goodness it was really good. Thank you for this recipe.
From: Mika G.
On Sep 15, 2009
This soup was fantastic! I only added 1 tsp. of thyme for extra flavor. I used the last of this roast recipe and it was amazing! http://www.recipezaar.com/Crock-Pot-Special-209398 I'd say restaurant quality! Oh! I also served it with this cornbread. YUM!!!!! http://www.recipezaar.com/Sweet-Cornbread-83625 I will be making this soup the day after my roast from now on! Thanks Sue!!!!
From: LonghornMama
On Oct 24, 2005
Excellent soup and great use for leftover beef. The recipe halves very easily, too. I loved the sauteed onions, celery and mushrooms and would not change a thing. Pasta will absorb whatever liquid is in the mix as it sits. I made the base of the soup, then added and cooked the noodles right before serving. Excellent! Thanks, Sue L!
From: *sandra*
On Mar 28, 2005
Simple, quick, and a delicious way to use up leftover roast beef. I added a few carrots because they needed to be used too, and served with some homemade biscuits. Everyone enjoyed! Thanks, Sue L.
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