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Pronto Beef/Vegetable Soup

Pronto Beef/Vegetable Soup recipe image
This comforting Pronto Beef and Vegetable Soup is the ultimate quick-fix meal for busy weeknights. By utilizing leftover roast beef, you transform simple pantry staples into a deeply satisfying dish. The base of rich tomato sauce melds perfectly with diced carrots, potatoes, and green beans, creating a robust texture and savory flavor profile. Enhanced with aromatic dried basil, oregano, and fresh parsley, every spoonful is bursting with home-style warmth. It&# 226;ÂÂs an ideal choice for clearing out the fridge or preparing a large batch for meal prep. Serve it hot with crusty bread for a wholesome, nourishing dinner that feels like a hug in a bowl.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 390.6
Dietary: Gluten-free
Description
This comforting Pronto Beef and Vegetable Soup is the ultimate quick-fix meal for busy weeknights. By utilizing leftover roast beef, you transform simple pantry staples into a deeply satisfying dish. The base of rich tomato sauce melds perfectly with diced carrots, potatoes, and green beans, creating a robust texture and savory flavor profile. Enhanced with aromatic dried basil, oregano, and fresh parsley, every spoonful is bursting with home-style warmth. It&# 226;ÂÂs an ideal choice for clearing out the fridge or preparing a large batch for meal prep. Serve it hot with crusty bread for a wholesome, nourishing dinner that feels like a hug in a bowl.
Ingredients
  • 1 quart tomato sauce
  • 1 cup diced carrots
  • 1 cup diced peeled potatoes
  • 1 cup corn
  • 1 cup cut green beans
  • 1/2 cup chopped onion
  • 1/2 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp chopped fresh parsley
  • 2 cups cubed cooked roast beef
  • 1/2 cup water (optional)
Directions
  1. 1
    In a large saucepan or Dutch oven, combine tomato sauce, diced carrots, diced potatoes, corn, green beans, and chopped onion.
  2. 2
    Add salt, dried basil, dried oregano, and chopped fresh parsley to the pot.
  3. 3
    Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
  4. 4
    Once boiling, reduce the heat to low to maintain a gentle simmer. Cover partially and cook for 20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
  5. 5
    Add the cubed cooked roast beef to the soup during the last 5 minutes of cooking to warm through without becoming tough.
  6. 6
    Taste and adjust seasoning if needed. If the soup is too thick, stir in water to reach your desired consistency.
  7. 7
    Ladle into bowls and serve immediately. Garnish with additional fresh parsley if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 390.6kcal
% Daily Value *
Total Fat 12.6g20%
Saturated Fat 4.7g24%
Cholesterol 135.0mg45%
Sodium 117.0mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 59.4g119%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer broth, you can substitute half of the tomato sauce with beef broth.

Leftovers store well in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.

Feel free to swap in other frozen vegetables like peas or diced bell peppers based on what you have on hand.

Keywords: beef soup, vegetable soup, leftover beef, tomato soup, comfort food, easy dinner, quick meals, hearty soup, meal prep, potato soup, carrot soup, green bean soup, herb soup, winter soup, budget friendly
Read it online: https://www.chefs-mate.com/recipe/pronto-beef-vegetable-soup/