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–+ servings
Vegetable beef soup in a round white bowl

Vegetable Beef Soup

Penny Kovacs
This hearty and flavorful Vegetable Beef Soup can be made with left over roast or prime rib and is ready in about an hour. It is full of veggies and truly a hug in a bowl that will warm your family up on the chilliest of days!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 1 lb Beef roast beef or prime rib pre-cooked and cubed in bite size pieces
  • 1 cup Onion diced
  • 3 ribs Celery diced
  • 2 tablespoon Olive Oil
  • 4 cloves Garlic minced
  • 1 lb Baby Whole Potatoes large ones ¼rd, smaller halved
  • 3 whole Carrots sliced
  • 1 cup Peas frozen
  • 32 oz Beef Bone Broth I like Kettle and Fire
  • 24 oz Tomato Pasta Sauce
  • 1 teaspoon Salt
  • 1 tsp Pepper
  • 1 teaspoon Thyme

Instructions
 

  • Heat olive oil in a large pot
  • Add onion and celery, stirring till onions are translucent
  • Add garlic and stir one minute
  • Add beef bone broth and carrots and bring to a boil
  • Add potatoes and lower heat and simmer 5 minutes
  • Add pre-cooked beef cubes and tomatoes sauce and simmer 10 minutes
  • Add peas, salt, pepper and thyme and simmer 5 minutes
  • Enjoy!
Keyword Beef, Dairy-free, Easy dinner, Gluten-free, Healthy, Lunch, Paleo, Soup, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal