25 Dutch Oven Soup Recipes That Will Make You Crave Cozy Comfort Food

I’ve attached a video for every recipe below from my favorite home cooks.

Dutch oven soups are perfect for chilly fall nights and hungry families. These hearty and comforting soups are easy to make in one pot, saving you time and dishes. You can create tasty meals with simple ingredients like chicken, beef, vegetables, and pasta.

From creamy mushroom soups to spicy sausage tortellini, there’s a Dutch oven soup for every taste. Try new flavors like Thai-inspired coconut milk soups or stick to classics like chicken noodle. With so many options, you’ll never get bored of these warm and filling meals.

Lemon Orzo Chicken Soup

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 cup orzo pasta
• 2 carrots, sliced
• 2 celery sticks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 lemon, juiced
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. 
   

   Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Cook for 5 minutes.

   
   
2. 
   

   Add chicken thighs, broth, and thyme. Bring to a boil, then simmer for 15 minutes.

   
   
3. 
   

   Remove chicken and shred it with two forks.

   
   
4. 
   

   Add orzo to the pot and cook for 8-10 minutes until tender.

   
   
5. 
   

   Return shredded chicken to the pot. Stir in lemon juice.

   
   
6. 
   

   Season with salt and pepper to taste.

   
   
7. 
   

   Serve hot, garnished with fresh parsley.

   
   

Creamy Chicken Noodle Soup

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. 
   

   Melt butter in your Dutch oven over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until soft.

   
   
2. 
   

   Stir in garlic and cook for 30 seconds. Pour in chicken broth and bring to a boil.

   
   
3. 
   

   Add shredded chicken and noodles. Simmer for 6-8 minutes until noodles are tender.

   
   
4. 
   

   Stir in heavy cream and heat through. Season with salt and pepper.

   
   
5. 
   

   Serve hot, garnished with fresh parsley.

   
   

Chicken and Dumplings

Ingredients:

• 1 lb boneless chicken, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tsp thyme

For the dumplings:

• 1 cup flour
• 1 tsp baking powder
• 1/2 cup milk
• 2 tbsp melted butter
• 1 egg
• Salt to taste

Instructions:

1. 
   

   Heat oil in your Dutch oven. Add chicken and cook until browned.

   
   
2. 
   

   Add veggies and cook for 3-4 minutes. Stir in garlic and thyme.

   
   
3. 
   

   Pour in broth, bring to a boil, then simmer for 15-20 minutes.

   
   
4. 
   

   Add cream and return to a simmer.

   
   
5. 
   

   Mix dumpling ingredients in a bowl.

   
   
6. 
   

   Drop spoonfuls of dumpling mixture into the simmering soup.

   
   
7. 
   

   Cover and cook for 6-9 minutes until dumplings are cooked through.

   
   
8. 
   

   Serve hot and enjoy your comforting chicken and dumplings!

   
   

Dutch Oven Beef Stew

Ingredients:

• 2 lbs beef chuck, cubed
• 1/4 cup flour
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, chopped
• 2 celery stalks, sliced
• 3 potatoes, cubed
• 2 garlic cloves, minced
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp pepper
• 2 bay leaves

Instructions:

1. 
   

   Mix flour, salt, and pepper. Coat beef cubes in mixture.

   
   
2. 
   

   Heat oil in Dutch oven. Brown beef in batches.

   
   
3. 
   

   Add onion, carrots, celery, and garlic. Cook for 5 minutes.

   
   
4. 
   

   Pour in broth and Worcestershire sauce. Add potatoes and bay leaves.

   
   
5. 
   

   Bring to a boil, then reduce heat. Cover and simmer for 2 hours.

   
   
6. 
   

   Remove bay leaves before serving. Enjoy your hearty stew!

   
   

Lasagna Soup

You’ll need:

• 1 lb ground Italian sausage
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 tsp Italian seasoning
• 2 cups uncooked lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions:

1. 
   

   Brown sausage in a Dutch oven over medium heat. Add onion and garlic, cook until softened.

   
   
2. 
   

   Pour in broth, tomatoes, tomato sauce, and Italian seasoning. Bring to a boil.

   
   
3. 
   

   Add noodles and simmer for 8-10 minutes until tender.

   
   
4. 
   

   Mix ricotta and Parmesan in a small bowl.

   
   
5. 
   

   Ladle soup into bowls. Top with a dollop of ricotta mixture and sprinkle with mozzarella.

   
   

Italian Wedding Soup

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 8 cups chicken broth
• 2 cups spinach, chopped
• 1 cup small pasta (like orzo or acini di pepe)
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced

Instructions:

1. 
   

   Mix beef, pork, breadcrumbs, cheese, egg, garlic, parsley, salt, and pepper. Form into small meatballs.

   
   
2. 
   

   Brown meatballs in a Dutch oven over medium heat. Remove and set aside.

   
   
3. 
   

   In the same pot, sauté carrot, celery, and onion until soft.

   
   
4. 
   

   Add broth and bring to a boil. Add pasta and cook until al dente.

   
   
5. 
   

   Return meatballs to the pot and add spinach. Simmer for 5 minutes.

   
   
6. 
   

   Serve hot with extra Parmesan cheese on top.

   
   

Tasty Beef Cabbage Soup

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1/2 head cabbage, chopped
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 4 cups beef broth
• 2 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the ground beef in a large pot. Drain excess fat.

   
   
2. 
   

   Add onion, carrots, and celery. Cook until softened.

   
   
3. 
   

   Stir in cabbage, beans, tomatoes, broth, and seasonings.

   
   
4. 
   

   Bring to a boil, then simmer for 20-25 minutes.

   
   
5. 
   

   Taste and adjust seasoning if needed.

   
   
6. 
   

   Serve hot with crusty bread.

   
   

Broccoli Sausage Soup

You’ll need:

• 1 pound Italian sausage
• 1 onion, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 4 cups broccoli florets
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the sausage in your Dutch oven over medium-high heat. Remove and set aside.

   
   
2. 
   

   In the same pot, sauté onion and celery until soft. Add garlic and cook for another minute.

   
   
3. 
   

   Pour in the chicken broth and bring to a boil. Add broccoli and sausage back to the pot.

   
   
4. 
   

   Stir in smoked paprika, salt, and pepper. Simmer for 15-20 minutes until broccoli is tender.

   
   
5. 
   

   Serve hot and enjoy your hearty Broccoli Sausage Soup!

   
   

Farmers Market Italian Sausage Tortellini Soup

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 2 carrots, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 package (9 oz) fresh cheese tortellini
• 2 cups fresh spinach
• 1/4 cup heavy cream
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. 
   

   Brown sausage in a Dutch oven over medium heat. Remove excess fat.

   
   
2. 
   

   Add onion and carrots. Cook until softened, about 5 minutes.

   
   
3. 
   

   Stir in garlic and cook for 1 minute.

   
   
4. 
   

   Pour in broth and tomatoes. Bring to a boil.

   
   
5. 
   

   Add tortellini and simmer for 5-7 minutes until tender.

   
   
6. 
   

   Stir in spinach and cream. Cook until spinach wilts.

   
   
7. 
   

   Season with salt and pepper.

   
   
8. 
   

   Serve hot with Parmesan cheese sprinkled on top.

   
   

Spicy Shrimp Pho

Ingredients:

• 4 cups chicken broth
• 1 lb shrimp, peeled and deveined
• 8 oz rice noodles
• 2 cloves garlic, minced
• 1 jalapeno, sliced
• 2 green onions, chopped
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1 cup mushrooms, sliced
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. 
   

   Cook rice noodles according to package directions. Set aside.

   
   
2. 
   

   In a large pot, heat a bit of oil. Add garlic, jalapeno, and green onions. Cook for 1-2 minutes.

   
   
3. 
   

   Pour in chicken broth, fish sauce, and sesame oil. Bring to a simmer.

   
   
4. 
   

   Add mushrooms and shrimp. Cook until shrimp is pink and mushrooms are tender.

   
   
5. 
   

   Remove from heat. Stir in lime juice.

   
   
6. 
   

   Divide noodles among bowls. Ladle hot soup over noodles.

   
   
7. 
   

   Top with fresh cilantro and serve hot.

   
   

Cioppino Seafood Soup

Ingredients:

• 1/4 cup olive oil
• 1 onion, chopped
• 1 fennel bulb, chopped
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 can diced tomatoes
• 4 cups fish stock
• 1 cup white wine
• 1 lb white fish, cut into chunks
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1 lb clams, cleaned
• Fresh parsley, chopped

Instructions:

1. 
   

   Heat oil in a Dutch oven. Add onion and fennel, cook until soft.

   
   
2. 
   

   Stir in garlic and red pepper flakes, cook for 1 minute.

   
   
3. 
   

   Add tomatoes, stock, and wine. Bring to a boil, then simmer for 30 minutes.

   
   
4. 
   

   Add fish and shrimp, cook for 5 minutes.

   
   
5. 
   

   Add mussels and clams, cover and cook until they open, about 5 minutes.

   
   
6. 
   

   Sprinkle with parsley and serve hot with crusty bread.

   
   

Vegetable Beef Soup

Ingredients:

• 1 lb beef chuck, cubed
• 1 onion, diced
• 2 celery stalks, chopped
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 can diced tomatoes
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Brown beef in Dutch oven over medium-high heat. Remove and set aside.

   
   
2. 
   

   Sauté onion, celery, and garlic in pot for 5 minutes.

   
   
3. 
   

   Add beef back to pot with remaining ingredients.

   
   
4. 
   

   Bring to a boil, then reduce heat and simmer for 1.5 hours.

   
   
5. 
   

   Serve hot and enjoy your hearty vegetable beef soup!

   
   

Dutch Oven Tortellini Soup With Sausage

Ingredients:

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can diced tomatoes
• 1 package cheese tortellini
• 2 cups fresh spinach
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. 
   

   Heat oil in your Dutch oven over medium heat. Add sausage and cook until browned.

   
   
2. 
   

   Remove sausage and set aside. Leave 1 tbsp of drippings in the pot.

   
   
3. 
   

   Add onion and garlic to the pot. Cook until softened.

   
   
4. 
   

   Pour in broth and tomatoes. Bring to a boil.

   
   
5. 
   

   Add tortellini and cook for 5-7 minutes.

   
   
6. 
   

   Stir in spinach and Italian seasoning. Cook for 2 minutes.

   
   
7. 
   

   Return sausage to the pot and heat through.

   
   
8. 
   

   Season with salt and pepper.

   
   
9. 
   

   Serve hot with Parmesan cheese if desired.

   
   

Olive Garden Chicken Gnocchi Soup

Ingredients:

• 1 tablespoon butter
• 1 onion, chopped
• 2 celery stalks, diced
• 1 cup carrots, shredded
• 4 garlic cloves, minced
• 4 cups chicken broth
• 2 cups half-and-half
• 1/4 cup flour
• 2 cups cooked chicken, shredded
• 1 package gnocchi
• 2 cups fresh spinach
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a pot. Add onion, celery, carrots, and garlic. Cook until soft.

   
   
2. 
   

   Stir in flour. Cook for 1 minute.

   
   
3. 
   

   Slowly add chicken broth and half-and-half. Stir until it thickens.

   
   
4. 
   

   Add chicken, gnocchi, spinach, and thyme. Simmer for 5 minutes.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your homemade Olive Garden-style soup!

   
   

Italian Sausage and Ravioli Soup

Ingredients:

• 1 pound Italian sausage
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon Italian seasoning
• 1 package (9 oz) cheese ravioli
• Salt and pepper to taste
• 2 cups fresh spinach (optional)

Instructions:

1. 
   

   Brown the sausage in a Dutch oven over medium heat. Remove and set aside.

   
   
2. 
   

   Sauté onion, carrots, celery, and garlic in the same pot until soft.

   
   
3. 
   

   Add broth, tomatoes, and Italian seasoning. Bring to a boil.

   
   
4. 
   

   Reduce heat and simmer for 10 minutes.

   
   
5. 
   

   Add ravioli and cook for 5-7 minutes until tender.

   
   
6. 
   

   Stir in cooked sausage and spinach (if using). Cook until spinach wilts.

   
   
7. 
   

   Season with salt and pepper. Serve hot.

   
   

Julia Child’s French Onion Soup

Ingredients:

• 1.5 lbs onions, thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp flour
• 6 cups beef stock
• 1/2 cup dry white wine
• French bread slices
• Grated Gruyère cheese

Instructions:

1. 
   

   Melt butter with oil in a large pot over medium heat. Add onions and cook covered for 15 minutes.

   
   
2. 
   

   Uncover, add sugar and salt. Cook until onions are deep brown, stirring often.

   
   
3. 
   

   Sprinkle flour over onions. Cook for 3 minutes, stirring constantly.

   
   
4. 
   

   Pour in stock and wine. Simmer for 30-40 minutes.

   
   
5. 
   

   Meanwhile, toast bread slices in oven at 325°F for 15 minutes each side.

   
   
6. 
   

   Ladle soup into oven-safe bowls. Top with bread and cheese.

   
   
7. 
   

   Broil until cheese is melted and bubbly.

   
   

Enjoy your homemade French onion soup!

Cabbage Soup

You’ll need:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 4 cups cabbage, shredded
• 4 cups broth (chicken or vegetable)
• 1 can diced tomatoes
• Salt and pepper to taste

Heat oil in your Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.

Stir in cabbage and cook for 2-3 minutes. Pour in broth and tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.

Season with salt and pepper. Your cabbage soup is ready to enjoy!

Creamy Vegetable Chowder

Ingredients:

• 4 tbsp butter
• 1/4 cup flour
• 4 cups milk
• Salt and pepper to taste
• 2 cups mixed vegetables (carrots, celery, potatoes, corn)
• 1 onion, diced
• 1 cup shredded cheddar cheese

Instructions:

1. 
   

   Melt butter in a Dutch oven over medium heat. Add flour and cook for 2 minutes, stirring constantly.

   
   
2. 
   

   Slowly whisk in milk. Bring to a boil, stirring often. Reduce heat and simmer until thickened.

   
   
3. 
   

   Add vegetables and onion. Cook until tender, about 15-20 minutes.

   
   
4. 
   

   Stir in cheese until melted. Season with salt and pepper.

   
   
5. 
   

   Serve hot and enjoy your creamy veggie chowder!

   
   

Black Bean-Pumpkin Soup

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 4 cups vegetable broth
• 1 can pumpkin puree
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. 
   

   Blend beans and tomatoes in a food processor until smooth.

   
   
2. 
   

   Sauté onions in oil in a Dutch oven until tender. Add garlic and cumin, cook 1 minute.

   
   
3. 
   

   Stir in broth, pumpkin, vinegar, pepper, and bean mixture. Bring to a boil.

   
   
4. 
   

   Reduce heat, cover, and simmer for 20 minutes.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy!

   
   

Meatball Alphabet Soup

Ingredients:

• 1 pound ground turkey
• 1/4 cup breadcrumbs
• 1 egg
• 1 teaspoon Italian seasoning
• 4 cups chicken broth
• 1 cup alphabet pasta
• 2 cups frozen mixed vegetables
• 1 can diced tomatoes
• Salt and pepper to taste

Instructions:

1. 
   

   Mix turkey, breadcrumbs, egg, and Italian seasoning. Form into small meatballs.

   
   
2. 
   

   Brown meatballs in a Dutch oven over medium heat. Remove and set aside.

   
   
3. 
   

   Bring broth to a boil in the same pot. Add pasta and frozen veggies.

   
   
4. 
   

   Simmer for 8 minutes until pasta and veggies are tender.

   
   
5. 
   

   Add meatballs and diced tomatoes. Cook for 1 minute more.

   
   
6. 
   

   Season with salt and pepper. Serve hot and enjoy!

   
   

Coconut Curry Soup

Ingredients:

• 1 can coconut milk
• 2 cups vegetable broth
• 2 tbsp red curry paste
• 1 tbsp grated ginger
• 2 cloves minced garlic
• 1 diced onion
• 2 cups mixed vegetables
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. 
   

   Heat coconut oil in your Dutch oven. Add onion and cook until soft.

   
   
2. 
   

   Stir in curry paste, ginger, and garlic. Cook for 1 minute.

   
   
3. 
   

   Pour in coconut milk and broth. Bring to a boil.

   
   
4. 
   

   Add vegetables. Reduce heat and simmer for 15 minutes.

   
   
5. 
   

   Season with salt. Serve hot and enjoy your tasty coconut curry soup!

   
   

Chicken & Spinach Tortellini Soup

Ingredients:

• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 package cheese tortellini
• 2 cups fresh spinach
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. 
   

   Sauté onion, carrots, and celery in a Dutch oven until soft.

   
   
2. 
   

   Add garlic and cook for 1 minute.

   
   
3. 
   

   Pour in chicken broth and bring to a boil.

   
   
4. 
   

   Add chicken and tortellini. Simmer until tortellini is tender.

   
   
5. 
   

   Stir in spinach and cook until wilted.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Serve hot, topped with Parmesan cheese.

   
   

Creamy Seafood Bisque

Ingredients:

• 1 lb mixed seafood (shrimp, crab, etc.)
• 1 onion, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 3 tbsp flour
• 4 cups seafood stock
• 1 cup heavy cream
• 2 tbsp tomato paste
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot. Add onion and celery, cook until soft.

   
   
2. 
   

   Stir in garlic and cook for 30 seconds.

   
   
3. 
   

   Sprinkle flour over vegetables and stir for 1 minute.

   
   
4. 
   

   Slowly whisk in seafood stock and tomato paste. Bring to a simmer.

   
   
5. 
   

   Cook for 15 minutes, stirring occasionally.

   
   
6. 
   

   Add seafood and simmer until cooked through.

   
   
7. 
   

   Stir in heavy cream and heat gently.

   
   
8. 
   

   Season with salt and pepper.

   
   
9. 
   

   Serve hot and enjoy your creamy seafood bisque!

   
   

Caribbean Potato Soup

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp dried thyme
• 1/4 tsp ground allspice
• 4 cups vegetable broth
• 2 large potatoes, peeled and cubed
• 1 cup chopped kale
• 1 cup sliced okra

Instructions:

1. 
   

   Heat oil in a Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes.

   
   
2. 
   

   Stir in garlic, ginger, and spices. Cook for 1 minute until fragrant.

   
   
3. 
   

   Pour in broth and add potatoes. Bring to a boil, then reduce heat and simmer covered for 5 minutes.

   
   
4. 
   

   Add kale and okra. Return to a boil, then simmer covered for 10 more minutes until potatoes are tender.

   
   
5. 
   

   Serve hot and enjoy your Caribbean-inspired potato soup!

   
   

Leftover Roast Beef and Wild Rice Soup

Ingredients:

• 2 cups leftover roast beef, chopped
• 1 cup wild rice
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups beef broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in your Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.

   
   
2. 
   

   Stir in garlic and thyme. Cook for 1 minute.

   
   
3. 
   

   Add wild rice and beef broth. Bring to a boil, then reduce heat and simmer for 45 minutes.

   
   
4. 
   

   Add chopped roast beef. Cook for 5 more minutes until heated through.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your comforting soup!