Vegetable Soup with Roastbeef

Having a hunk of roastbeef sitting in the fridge calls for some ideas to use the leftover meat.

I ate some with Tartar sauce yesterday, but there is still a lot to go.

The veggie drawer needed a clean out and a couple of veg went on the counter. A large jar of homemade chicken stock - from my Coronation chicken- was in the fridge door. Next came the box with the roastbeef.  And do not forget some potatoes.

I cooked the soup with just the stock and the veggies. Then I took the soup off the heat and tossed in the lovely pink thin strips of roastbeef. The remaining heat of the soup was enough to cook the beef completely. 

But it still kept its tenderness.

Ingredients:

2 tbsp olive oil, 850 ml chicken stock

3 green onions, 3 garlic cloves, 2 carrots, 3 medium potatoes, 1 red pepper, 2 parsley roots

1 bay leaf, a couple of celery leaves, salt, pepper

150 g cold roastbeef, chives

Chop all the veggies and toss them in a pot with hot oil. Roast them a couple of minutes and season them. Pour in the stock, bring to a boil, reduce the heat. Cover the pot with a lid and cook for 15 min.

Cut thin slices from the hunk of roastbeef and slice it in strips. Add that after the cooking stopped and finish with chives.