Leftover Pot Roast Soup

Remember that delightful pot roast I shared with you the other day? Of course you do! Well, it has been reborn into an amazingly delicious, and wallet friendly meal that will feed an army!

You want to give new life to your leftovers? Turn it into soup.

I’m pretty sure that was my mothers answer to most leftovers. Leftover chicken? Chicken and noodle soup! Leftover beef? Beef and noodles or vegetable beef soup! And so on… Turning your leftovers into soup is a great way to bring new life to sad leftovers. Not to mention it is a great way to stretch your meals when the wallet is feeling a little light.

With my pot roast I turned it into a delicious vegetable beef soup and oh my goodness, I can’t tell you how happy it makes me to have big containers of this waiting for me in our freezer. Chock full of vegetables and all of the wonderful flavors from the pot roast made this soup so flavorful!

Psssst! Here is another bonus- it’s super healthy!


Leftover Pot Roast Soup

  • Servings: Varies 10-16
  • Difficulty: easy
  • Print


  • Leftover beef roast (about 2-2 1/2 pounds)
  • Leftover vegetables from roast: Carrots, onion, and garlic
  • Beef broth from roast (about 2 cups) or 1 can beef broth
  • 1 (64 ounce) bottle vegetable juice
  • 6 red potatoes, scrubbed and chopped
  • 1 (12 ounce) bag frozen corn
  • 1 (12 ounce) bag frozen peas
  • 1 (12 ounce) bag frozen green beans
  • 1/2 (12 ounce) bag frozen carrots
  • Salt and pepper, to taste

Directions: Chop the leftover beef and vegetables into bite size pieces, set aside until ready to use. In a large stockpot pour in the beef broth and vegetable juice, add the chopped potatoes and bring to a boil. Cook the potatoes until almost tender then add in the beef, corn, green beans, and frozen carrots. Cook another 20 minutes or until the vegetables are tender. Add the leftover onions, leftover carrots, and the frozen peas to the pot and cook another 5 minutes or so or until completely heated through. Season to taste with salt and pepper. Serve with crackers or garlic bread. Portion leftovers into quart size ziplock bags and freeze for another time.

Step-by-Step Photos


Here is all I needed to make this delicious vegetable beef soup. The delightful pot roast leftovers, vegetable juice, a buncha potatas, and a heck of a lot of vegetables! Ooooh yes!


First things first, chop up all of your leftovers into a beautiful pile of possibilities. I may, or may not, have snuck a bite of beef. Can you blame me?


Pour all of the juices from the pot roast into your stockpot, or a can of beef broth if you don’t have much left.

We’re off to a good start.


Now, pour in the whole jug of vegetable juice and 1/2 of a jug’s worth of water. That’s why we need a nice big pot!


Add your chopped potatoes and bring to a boil.


Cook the potatoes until almost completely tender, they still have quite a bit of cooking time left.


Once the potatoes are almost cooked through add in the green beans, frozen carrots, corn, and chopped meat. Please ignore the random peas, I got dump happy and started dumping all of vegetables without thinking what order I needed to do it. The peas will get mushy if you cook them too long so hold off on those for a little while.


Once the vegetables are tender add in the chopped leftover onions and carrots. Now we can also toss the frozen peas into the mix.


Lookin’ good! After a few more minutes to finish heating the peas and other goodies your soup is ready to go! Taste and season with salt and pepper until it is just perfect.


It doesn’t get much better than this! Tons of flavor, tons of veggies, tons of soup!



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