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    You are in: Home / Recipes / Quick Beef Vegetable Soup from Leftover Pot Roast Recipe
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    Quick Beef Vegetable Soup from Leftover Pot Roast

    Quick Beef Vegetable Soup from Leftover Pot Roast. Photo by Chef #1802597847

    1/2 Photos of Quick Beef Vegetable Soup from Leftover Pot Roast

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    3KillerBs's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

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

    Ratings & Reviews:

    • on March 19, 2014

      55

      I just cant seem to do things as my grandma, but the flavor was worth the work and maybe I just don't remember how much work she put into it but ahh the taste. I seasoned, browned, and placed the roast on the low setting of the ?I like to cook too high? crock pot. Fortunately, we had a few power outages during the night of what we hope to be our last pretty winter storm. The roast was kind of tough. Removed roast to cool, cooled juice enough to remove fat. Tore apart and cut off all the chewy stuff for the dog (no complaints); which seemed like about half then back into the pot. I followed the rest of recipe, cooking a little longer and added a can of corn and green beans and it turned out tender and delicious.:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2013

      55

      Yum! This was so simple and good. And, as usual, better the next day. Thanks for sharing this nice easy keeper. Made for Bargain Basement Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Quick Beef Vegetable Soup from Leftover Pot Roast

    Serving Size: 1 (1529 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 333.8
     
    Calories from Fat 30
    14%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1014.5 mg
    42%
    Total Carbohydrate 68.7 g
    22%
    Dietary Fiber 19.2 g
    77%
    Sugars 29.8 g
    119%
    Protein 17.3 g
    34%

    The following items or measurements are not included:

    pot roast

    drippings

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