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.”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 226.79 g leftover pot roast, chopped (or more if you have it)
  • 236.59 ml dripping (fat removed after chilling)
  • 946.0 ml beef stock
  • 1-2 cooked carrot, sliced
  • 1-2 cooked potato, sliced
  • 453.59 g frozen mixed vegetables
  • 436.58 g can diced tomatoes
  • 0.25 ml garlic powder
  • 0.25 ml chili powder (optional)
  • 1 onion, chopped (optional)
  • salt and pepper

Directions

  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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