Crockpot Beef and Veggie Soup

by Dr. Peggy Malone

Crockpot Beef and Veggie Soup

This soup is perfect for when you have some leftover roast!


  • 2 cups chopped leftover (or fresh if you prefer) roast beef
  • 3 cups beef stock
  • 1 cup soaked mixed beans (soak dry beans overnight the night before)
  • 3 or 4 tomatoes
  • 2 sliced carrots
  • 2 stalks sliced celery
  • 1 tsp cinnamon
  • 1 tbsp turmeric
  • 1 tsp cumin
  • salt and pepper to taste


  1. Put all of the ingredients together in the crockpot and cook on low for 6-8 hours.
  2. It’s good on the day of cooking but it’s even better the next day!!!