This soup is a great way to use up any leftover roast beef and vegetables you may have in your fridge.
Ingredients
- 1 tbsp olive oil
- 1/2 onion, diced
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 2 cups diced roast beef
- 2 cups beef stock
- 1 can diced tomatoes
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 8 – 10 button mushrooms, chopped into quarters
Directions
Heat olive oil in a saute pan and cook onions for two to three minutes.
Add the peppers and cook for another two to three minutes.
Add the beef, stock, tomatoes, oregano, basil and mushrooms to the pan.
Cook over a medium low heat for 30 – 40 minutes, stirring occasionally.
When soup has cooked to desired consistency, taste for seasoning and serve.
Enjoy!
This looks so good!
Your soup looks so hearty and delicious! I’m so happy that fall is finally here, it’s officially “soup” season in our home! 🙂 Yours looks wonderful, thanks for the inspiration! Happy Fall! 🙂
Thanks for stopping by Maria! Happy Fall. Have a great week. 🙂
this sounds mighty tasty for a cool fall evening.
I love soup and stew, especially for winter and fall. Thanks for sharing the recipe. I am your new follower.
Welcome Sara! I hope you enjoy the soup. 🙂
Thanks for sharing. Pinned.