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Quick Beef Vegetable Soup from Leftover Pot Roast

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“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.”

Ingredients Nutrition

  • 12 lb leftover pot roast, chopped (or more if you have it)
  • 1 cup dripping (fat removed after chilling)
  • 1 quart beef stock
  • 1 -2 cooked carrot, sliced
  • 1 -2 cooked potato, sliced
  • 1 lb frozen mixed vegetables
  • 1 (15 1/2 ounce) can diced tomatoes
  • 1 dash garlic powder
  • 1 dash chili powder (optional)
  • 12 onion, chopped (optional)
  • salt and pepper


  1. Combine all ingredients in a suitable pot. Bring to boil.
  2. Turn down heat and simmer 15 minutes.
  3. Best served with crusty bread alongside.

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