Quick Beef Vegetable Soup from Leftover Pot Roast

Recipe by 3KillerBs
READY IN: 25mins
SERVES: 4
UNITS: US

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 chili powder (optional)
  • 12
    onion, chopped (optional)
  • salt and pepper
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DIRECTIONS

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