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Ingredients
- 1 cup chopped onion
- 1 tablespoon canola oil
- 1 cup chopped carrots
- 1 (8-oz.) package sliced button mushrooms
- 2 cups chopped Zesty Pot Roast
- 1 cup tomato mixture reserved from Zesty Pot Roast
- 1/2 cup uncooked orzo or other small pasta
- 1 (32-oz.) container beef broth
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
Sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until lightly browned. Add carrots and mushrooms, and cook, stirring occasionally, 8 to 10 minutes or until mushrooms are tender. Add remaining ingredients, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 to 6 minutes or until orzo is al dente and soup is thoroughly heated.
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