Leftover Pot Roast Soup

Name: Leftover Pot Roast Soup
Yield: 6
Ingredients: 1 tbsp vegetable or extra virgin olive oil; 1 large yellow onion, peeled and diced; 2 tsp minced garlic; 2 tsp dried herbs (such as thyme, oregano, rosemary, or Italian seasoning); A dash or two of cayenne, crushed red pepper flakes, or chili powder (optional); 1 tsp salt; 1 tsp ground black pepper; 1 tsp granulated sugar; One 15-oz can diced tomatoes; A couple dashes of Worcestershire sauce(optional); 4-5 cups beef, chicken, or vegetable broth - OR - reserved pot roast cooking liquid (fat removed after chilling); 2-3 cups of cooked vegetables, cut into bite size pieces; 2-3 cups of roasted potatoes (or more vegetables); 2-3 cups leftover pot roast, cut or shredded into bite size pieces

Leftover Pot Roast Soup was pinched from <a href="http://alittleandalot.com/leftover-pot-roast-soup/" target="_blank" rel="noopener">alittleandalot.com.</a>

INGREDIENTS

•

1 tbsp vegetable or extra virgin olive oil

•

1 large yellow onion, peeled and diced

•

2 tsp minced garlic

•

2 tsp dried herbs (such as thyme, oregano, rosemary, or Italian seasoning)

•

A dash or two of cayenne, crushed red pepper flakes, or chili powder (optional)

•

1 tsp salt

•

1 tsp ground black pepper

•

1 tsp granulated sugar

•

One 15-oz can diced tomatoes

•

A couple dashes of Worcestershire sauce(optional)

•

4-5 cups beef, chicken, or vegetable broth - OR - reserved pot roast cooking liquid (fat removed after chilling)

•

2-3 cups of cooked vegetables, cut into bite size pieces

•

2-3 cups of roasted potatoes (or more vegetables)

•

2-3 cups leftover pot roast, cut or shredded into bite size pieces

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes