Easy Beef and Veggie Soup (GF)

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As promised, here is my easy recipe for Beef and Veggie Soup.

Earlier in the week I cooked a beef pot roast in my crock pot with onions, 1/2 cup Italian dressing and 1/4 cup Worcestershire Sauce. After dinner I cut up the left over roast and put it back in the crock pot with the left over green beans from dinner. I put the crock pot in the refrigerator over night.

The next morning I pulled out the crock, added (1) 28 ounce can of diced tomatoes, some diced carrots and celery we had left over, 4 cups of water and some seasoning. I let it cook on low for 8 hours and we had some delicious Vegetable Beef Soup.

If you’re starting from scratch, here’s an official recipe:


Easy Beef and Veggie Soup



1- 1 1/2 pounds cubed beef stew meat, browned

4 cups beef broth

1 medium onion, chopped

3 carrots, peeled and chopped or sliced (if using baby carrots, add in the last three hours)

1 cup celery, diced or sliced

2 large potatoes, chopped (large chunks)

(1) 28 ounce can diced tomatoes

1/2 tablespoon garlic salt (or salt to taste)

1 tablespoon Italian Seasoning



Throw everything in the crock pot and cook on low for 6-8 hours. Serve with this gluten free cornbread recipe or an Udi’s bagel toasted with butter and garlic salt. Yum!


I am linking up at Gluten Free Wednesday!


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  1. Carla says

    Hi Kimberlee,

    This may seem like a ‘rude’ question, lol, but I’ve been looking over your meal plans and grocery budget etc, trying to work out how to cut ours down too, as that is one area we are REALLY over spending.
    However, all the pictures that you have with your meals/recipes show TINY portion sizes… like the above small cup of soup.
    I was wondering if these pics are a true indication of your dinner size portions, or if it was just for the pictures you took for the blog?
    We are a family who likes to eat healthy and watch our portion sizes etc, but the portions in the pictures don’t seem realistic for a dinner meal, and if that’s largely where you cut down on cost, then my family will probably fall short. lol

    I’m really enjoying your website though. Thanks so much for the ideas, and inspiration. EVERYONE can do with a budget readjustment, whether on a low income or not. You have done a great thing for your family, and I hope that I can make some positive changes to mine too :)

    • says

      Hi Carla- For the Beef and Veggie Soup, I actually just put it in the cup for the photo. Everyone eats a large bowl and my son eats two as well as a couple of pieces of cornbread. :)

      I will say that we probably do eat smaller portions than some people I have seen. The important thing is to do what works for your family. One thing that can help cut costs is when serving meat, give everybody one portion and then if they are still hungry let them fill up on veggies or rice which is cheaper. We take a little while to eat to let our brains catch up and let us know we’re full. I think I read that it takes 20 minutes for your brain to register that you are actually full.

      Like I said, just find what works best for your family. :)

  2. J Murphy says

    I have a question,maybe you have an idea….. I LOVE this soup idea using roast leftovers,except everyone in my family hates those chunk tomatoes…..do you think there’s a good way to make the soup minus those? thank you for all your posting- enjoy it very much!

  3. Allison says

    I just pulled up this recipe per your link of your menu plan– I actually made a pot roast in the crock pot last night (saturday) and when I came across your soup recipe, I decided to freeze the meat tonight (sunday). I decided to freeze the meat because I already have a plan for this weeks menu, so I was hoping to add the soup into my plan a later week.

    My only concern is that once I thaw out and cook the meat within a soup, I am worried about how long that will keep as leftovers before going bad…do you have any thoughts on this? We have only two people eating in my house, so I like to stretch and eat leftovers as long as I can, but I am not sure about the re-used meat in this scenario. just looking for your opinion :)


    • says

      I can’t give you a definite answer, but if you froze the meat one day after you cooked it as you said, I would think that it would be good the day you thaw it to cook the soup and at least one day afterward. If you wanted to be extra careful you could cook the soup on the stove to make sure that it reached a high enough temperature to kill any bacteria.

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