Leftover Roast Turned into Monday Soup
A gentle, slow-simmered soup that turns leftover roast and Sunday vegetables into a cozy Monday bowl—rich broth, tender bits of meat, and a handful of pantry staples to make it feel new again.
Monday doesn’t need to be loud or busy in the kitchen. This soup is what happens when you gather the quiet leftovers—roast, carrots, potatoes—and let them soften into something warm and familiar. It’s the same comfort, just in a different shape, with plenty of time to let the pot do the work.
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Servings
4
Ingredients
Base & aromatics
- •1–2 tbsp olive oil or butter
- •1 medium onion, finely chopped
- •2 carrots, diced (or 1 cup leftover cooked carrots, chopped)
- •2 celery stalks, diced (optional but lovely)
- •3 cloves garlic, minced
- •1 tbsp tomato paste (optional, for deeper color)
Soup body
- •4 cups beef, chicken, or vegetable stock (homemade or store-bought)
- •1–2 cups leftover gravy or pan juices (optional; reduce stock slightly if using)
- •2 cups leftover roast meat (beef, lamb, pork, or chicken), shredded or chopped
- •2 cups leftover roast vegetables (potatoes, parsnips, carrots, etc.), cut into bite-size pieces
- •1 cup cooked barley, rice, small pasta, or leftover stuffing (optional; choose one)
- •1 bay leaf
- •1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
Finishing
- •1 tsp Worcestershire sauce (optional, especially good with beef)
- •Salt and black pepper, to taste
- •1–2 tsp lemon juice or a splash of vinegar (optional, to brighten)
- •Chopped parsley or chives, to serve (optional)
Instructions
- 1
Warm the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring now and then, until softened and sweet-smelling, 8–10 minutes.
- 2
Stir in the garlic (and tomato paste, if using) and cook for 1 minute, just until fragrant.
- 3
Pour in the stock and add the gravy or pan juices if you have them. Add the bay leaf and thyme, then bring to a gentle simmer.
- 4
Add the leftover roast vegetables. Simmer gently for 10 minutes so they begin to relax into the broth.
- 5
Stir in the leftover roast meat and the cooked barley/rice/pasta/stuffing if using. Simmer until everything is warmed through and the flavors feel settled, 10–15 minutes.
- 6
Taste and season with salt and pepper. Add Worcestershire sauce if you like, and finish with a small squeeze of lemon or splash of vinegar for balance.
- 7
Remove the bay leaf. Ladle into bowls and top with parsley or chives if you have them. Serve slowly, ideally with bread for dipping.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.