vegetable beef soup from leftovers

Name: Vegetable Beef Soup from Leftovers
Prep time: 15 min
Cook time: 5 h
Yield: 5
Cuisine: Southern
Ingredients: 1-2 pound(s) leftover pot roast; 3-4 medium leftover potatoes from your pot roast or you can add fresh peeled and cut into chuncks; 2 or 3 small leftover carrots from your pot roast or you can add fresh; 1 medium onion; 1 can(s) whole kernel corn, drained (you may substitute whatever vegetable you like best); 1 can(s) campbell's vegetarian vegetable soup (optional); 2 can(s) diced stewed tomatoes, 14 ounce size; 1 tablespoon(s) sugar; - salt and pepper to taste; 2 or 3 - bay leaves, dried; 2 - sweet basil leaves; 1 to 2 cup(s) water or beef broth

(2 RATINGS)

46 Pinches 5 Photos

Elaine Bovender

Wilmington, NC

Updated on Aug 23, 2016

When I was growing up my mom would try to have a nice dinner on Sundays. About one Sunday out of the month, she would make a pot roast with potatoes, onions, and carrots. The next day she would take the leftover meat, veggies and broth and any other leftover vegetables we had on hand and she would make a big pot of soup. She would usually serve it with cornbread. I like to do the same thing, but I've added bay leaves and basil, which gives this soup a lot of wonderful flavor. This is a typical hand-me-down recipe that isn't precise, my mom never measured anything. I hope you enjoy this soup.

Rate

prep time 15 Min

cook time 5 Hr

method Slow Cooker Crock Pot

yield 5 to 6 depending on serving size

Ingredients

1-2 pound leftover pot roast
3-4 medium leftover potatoes from your pot roast or you can add fresh peeled and cut into chuncks
2 or 3 small leftover carrots from your pot roast or you can add fresh
1 medium onion
1 can whole kernel corn, drained (you may substitute whatever vegetable you like best)
1 can campbell's vegetarian vegetable soup (optional)
2 cans diced stewed tomatoes, 14 ounce size
1 tablespoon sugar
- salt and pepper to taste
2 or 3 - bay leaves, dried
2 - sweet basil leaves
1 to 2 cups water or beef broth

How To Make vegetable beef soup from leftovers

Step 1

Cut leftover pot roast into bite-sized chunks and place in a crock pot or pressure cooker. Add potatoes, carrots, onion, corn, soup, tomatoes, sugar, salt, pepper and stir well. Add water or beef broth one cup at a time until desired thickness is reached.

Step 2

Crock pot method: Cover and cook on high for about one hour. Reduce heat to low/medium and cook for 3 to 4 hours or until potatoes are tender. Remove bay leaves and basil leaves. Serve with your favorite bread or crackers.
Step 3

Pressure cooker method: Place all ingredients into your pressure cooker and secure lid. Once pressure regulator is in place, turn to high until pressure regulator begins to rock. Reduce heat to medium to maintain gentle rocking motion and cook for about 30 minutes. Remove from heat and release pressure. Once safety valve has dropped and all pressure has been released, remove lid. Remove bay leaves and basil leaves and serve with your favorite bread or crackers. CAUTION: DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL!
Step 4

Power Cookers: Place all ingredients into your Power Cooker and secure lid. Make sure that release valve is closed. Set for stew and cook (mine cooks for 30 minutes). When cooking time is complete, release pressure and remove lid. Remove bay and basil leaves and serve as above.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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