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Leftover Beef and Vegetable Soup

How to make a tasty beef and vegetable soup using leftover beef from the night before.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: beef, soup, vegetable


  • 3 onions peeled and diced
  • 2 stalks of celery diced
  • 1 package mushrooms 12 – 14 oz chopped
  • 6 fresh carrots peeled and diced
  • 4 tablespoon butter ½ stick
  • 6 cups beef broth
  • 1 teaspoon Worcestershire Sauce
  • 3 sweet potatoes peeled and cubed
  • Beef leftovers – any kind of steak cubed ¼ teaspoon
  • crushed red pepper - to taste
  • Salt & pepper - to taste
  • 1 can black beans with liquids approximately 15 oz.
  • 1 can red kidney beans with liquids approximately 15 oz.


  • In a large soup pot, saute the onions, carrots, mushrooms and celery in the butter over medium-high heat for about 7 to 8 minutes.
  • Add the beef stock, Worcestershire sauce, and sweet potatoes. Bring to a boil and then lower heat to simmer.
  • Add the cooked beef to the pot, crushed red pepper and season with a little salt & pepper. Simmer for about an hour with the cover on.
  • Remove the cover, add the black and red beans and simmer for an additional ½ hour to 1 hour with the cover off.
  • Taste and adjust seasoning with salt & pepper.

Options Try using any leftover vegetables you might have around. This is a great soup to clean out your refrigerator of leftovers.