Vegetable Beef Soup From Pot Roast Recipe

Name: Vegetable Beef Soup From Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups leftover meat and vegetables from pot roast; 4 cups assorted mixed vegetables, or two bags frozen; 3 15-oz cans petite diced tomatos; 1 15-oz can tomato sauce; 6 cloves garlic, minced; 2 shallots, minced; 2 tablespoons olive oil; 1 tablespoon Worcestershire sauce; 1 tablespoon fresh rosemary, chopped; 2 bay leaves; 1 teaspoon Pick-a-Peppa hot sauce (or your favorite); 2 teaspoons sugar; salt and pepper to taste

Servings: persons

6 cups leftover meat and vegetables from pot roast
4 cups assorted mixed vegetables, or two bags frozen
3 15-oz cans petite diced tomatos
1 15-oz can tomato sauce
6 cloves garlic, minced
2 shallots, minced
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon fresh rosemary, chopped
2 bay leaves
1 teaspoon Pick-a-Peppa hot sauce (or your favorite)
2 teaspoons sugar
salt and pepper to taste

1
In a large stock pot, saute minced shallot and garlic in olive oil until fragrant. Add tomatos, tomato sauce, Worcestershire sauce, hot sauce, rosemary and bay leaves, and bring to a boil. Reduce heat to a simmer and cover.
2
Dice leftovers from pot roast. Cut roast and onions into about one-inch dice, potatos and carrots into slightly larger. Add to simmering tomatos. If there is any jus left from the roast, add that too, but discard any fat risen to the top.
3
If using frozen leftover veggies, defrost them and add them. If using frozen mixed veggies, thaw and add. Simmer for an hour.
4
Taste, and add salt and pepper to taste. Simmer at least another hour, or all day, as you choose. If you are really ambitious, make homemade bread.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups leftover meat and vegetables from pot roast, 4 cups assorted mixed vegetables, or two bags frozen, 3 15-oz cans petite diced tomatos, 1 15-oz can tomato sauce, and more.

Yes, Vegetable Beef Soup From Pot Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Beef Soup From Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions