This is actually a roast beef dinner reinvented. My mother-in-law made a beautiful tender roast beef, slow cooked in the oven. In a separate cooking dish was onions and garlic and in a third was potato and carrots. It was a delicious meal that hit the spot! We were lovingly sent home with lots of leftovers and it was a real treat. However, I already had everything ready for the following night dinner. I didn’t want her food to go to waste. So I decided to do the following…..


If you don’t have fresh herbs use thinly sliced lettuce. It compliments the root vegetables really well!

It was delicious!! Of course you could do this with any left over meat, chicken or turkey! Have it for lunch during your work week or freeze it for when you need dinner in a pinch! Add some cooked rotini pasta and you’ve got a full meal. Best of all, I didn’t need to add any salt or any spices to this dish. Just a little cracked pepper at the end but the rest of the cooked food was all the flavouring I needed!


A mild cheese like bocconcini doesn’t compete with the flavour of the soup

Roast Beef, Potato and Onion Soup – Serves 4 or 6 as a starter

Author Ordinary Day With Milena. All photos are property of ODWM


  • 2lbs cooked roast beef
  • 4 cooked potatoes
  • 5 cooked carrots
  • 4 cooked onion
  • 4 cooked garlic cloves
  • 2 cups water
  • 1 cup plain pasta sauce
  • Pearl bocconcini or another mild cheese – optional
  • Freshly cracked pepper – optional


  • **If you don’t have an already prepared dinner then heavily salt and pepper your roast and slowly cook in oven at 325 for aprox 3 hours or a slow-cooker for 8 hours on low. In a separate cooking dish cook onions and garlic with olive oil and salt. In a third cook potatoes and carrots in olive oil and salt. If space is an issue then add onions, garlic and carrots to roast and cook potatoes separately.**
  1. Reserve half potato, carrots and aprox 1/2 to 1 lb of beef.
  2. Roughly chop carrots and potatoes and dice remaining meat into small fine pieces.  This will help your immersion blender.
  3. Place carrots, potatoes, meat, garlic, onions, water (add 1/2 cup at a time till soup is consistency you like) into a large pot and put on medium heat. Using an immersion blender purée veggies and meat until fairly smooth.
  4. Add tomato sauce and stir well.
  5. Chop veggies and meat into small bite-size pieces. Add to soup and heat up on medium heat.
  6. Serve with freshly cracked black pepper on top and mild to medium cheese.
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