Quick Beef Vegetable Soup from Leftover Pot Roast
Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt and pepper
- 1 can diced tomatoes
- 1 quart beef stock
- 1 dash garlic powder
- 1/2 lb leftover pot roast chopped (or more if you have it)
- 1 cup dripping (fat removed after chilling)
- 1 -2 cooked carrot sliced
- 1 -2 cooked potato sliced
- 1 lb frozen mixed vegetables
- 1 dash chili powder (optional)
- 1/2 onion chopped (optional)
- Carbohydrate 36.9893287066116 g
- Cholesterol 87.885 mg
- Fat 60.165147 g
- Fiber 7.34324502677917 g
- Protein 19.0368817913223 g
- Saturated Fat 26.81228455 g
- Serving Size 1 1 serving(s) (674g)
- Sodium 1698.50566822917 mg
- Sugar 29.6460836798324 g
- Trans Fat 4.79231510000001 g
- Calories 761 calories
Combine all ingredients in a suitable pot. Bring to boil. Turn down heat and simmer 15 minutes. Best served with crusty bread alongside.
