Hearty Beef, Potato, and Carrot Soup

Total Time
Prep 10 mins
Cook 20 mins

This is an original recipe I created yesterday with the remains of a boneless chuck roast beef cooked with carrots and sliced baby portabella mushrooms. We enjoyed its unique flavor and hope you will as well. If you are looking to stretch your food dollars, this is a great recipe! The beef was on sale for $1.75 a pound! Note: Salt is optional; I did not use it. However, I did add a few twists of freshly ground peppercorns. I used a small package of sliced baby portabellas . Also, I removed the fat that had risen to the top of the bowl after refrigerating left-overs.

Ingredients Nutrition

  • 1 cup beef stock, leftover from roast
  • 23 cup onion, chopped
  • 2 celery ribs, chopped
  • 4 cups water
  • 13 cup ketchup
  • 1 (3 ounce) package sazon goya (Cilantro n' Tomato)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon steak sauce (A-1)
  • 18 teaspoon mustard (Dijon)
  • 13 cup quinoa, prewashed-no rinse kind
  • 2 cups chuck roast, cubed
  • 1 12 cups carrots, left-over and sliced
  • 1 (14 1/2 ounce) can potatoes, drained and quartered
  • 34 cup mushroom (baby portabellas, sliced)


  1. In a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender.
  2. Add the Quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. Let this cook a couple of minutes to enhance the flavors.
  3. Stir after one minute.
  4. Add the cubed roasted chuck roast. Stir all together.
  5. Add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, Steak Sauce, and Dijon Mustard. Stir well.
  6. Add the package of Sazon Goya with Cilantro n' Tomato. Stir to incorporate into soup mixture.
  7. Bring to a boil.
  8. Cover and simmer for 20-25 minutes.