Hearty Roast Beef Vegetable Soup is also incredibly practical. It’s easy to make in one pot, reheats beautifully, and often tastes even better the next day. It’s a great option for meal prep, family dinners, or feeding a crowd. Serve it with crusty bread, dinner rolls, or crackers for a complete meal, or enjoy it on its own for something lighter yet still filling. This soup is a classic for a reason, it’s simple, comforting, and dependable, offering big flavor and wholesome goodness in every bowl.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups cooked roast beef, diced
3 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, diced
1 cup green beans, cut into pieces
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
Salt, to taste
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the diced roast beef, carrots, celery, potatoes, and green beans. Pour in the diced tomatoes and beef broth. Stir in the thyme, parsley, and black pepper. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, until the vegetables are tender and flavors are well developed. Taste and adjust salt as needed. Serve hot.