Email pagePrint page

Beef, Potato and Tomato Soup

It is FRICKEN FREEZING outside. I haven’t left my house in 2 days and in an attempt to stretch it another day, I made a giant pot of this soup using my pantry and left overs! This is simple, healthy and is completely satisfying; Mike loved it!

Serves 8 to 10

8 Cups sodium reduced beef stock (I used 2 store bought boxes)

1 Large carrot, chopped

2 Celery stalks, chopped

5 medium potatoes, skin left on, chopped

1 medium onion, chopped

1 pound/ 453 g beef, cubed (see notes)

1 796 ml can crushed tomatoes

2 Bay leaves (dried)

1/2 tsp salt

1/4 tsp pepper

Bring the stock to a boil and then add the carrot, celery, potato, onion, beef, tomatoes, bay, salt and pepper to the pot; mix well.

Cover the pot with a lid and bring it back up to a boil, then drop the heat to low.

Let the soup simmer for at least an hour, up to 3 hours.

Taste and adjust the seasoning and discard the bay leaves before serving.


  1. I used the left overs of our roast beef; the cut was sirloin tip.
  2. Cooked or uncooked beef will work, just trim away the fat and cut the meat into cubes.
  3. Sirloin steak would work well here.