Leftover Roast Beef Soup (Leftover Steak Too!)

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 8 servings


  • Serving Size: 1 (415.5 g)
  • Calories 1288.1
  • Total Fat - 94.7 g
  • Saturated Fat - 35.8 g
  • Cholesterol - 263.2 mg
  • Sodium - 2328.7 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 9.7 g
  • Protein - 71.7 g
  • Calcium - 95.6 mg
  • Iron - 10 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.6 mg

Step 1

In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.

Step 2

Stir in the chopped cooked beef.

Step 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).

Step 4

Bring mixture to a boil and stir in uncooked egg noodles.

Step 5

Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender. I like my soup brothy, but if you like it thicker and more substantial just stir some cornstarch into cold water then stir it into the soup and heat, stirring, until it thickens up.

Tips & Variations

No special items needed.