Quick Beef Vegetable Soup from Leftover Pot Roast

By rrxing

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

• 1/2 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 (154 ounce) can diced tomatoes
• 1 dash garlic powder
• 1 dash chili powder (optional)
• 1/2 onion, chopped (optional)
• salt and pepper

Details

Servings 1
Preparation time 5mins
Cooking time 25mins
Adapted from food.com

Preparation

Step 1

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.