Leftover Roast Soup

Serves: 8
Total Calories: 317


1 pound leftover beef chuck pot roast, cubed
leftover carrot
leftover potato
leftover onion
1 medium sweet onion
4 fresh russet potatoes
2 to 3 fresh carrots
3 stalks celery
1 (8-ounce) can cut green beans
1 (14 1/2-ounce) can diced stewed tomatoes (optional)
6 cups beef broth (3 cans)
1 teaspoon Italian seasoning


Peel and cube the fresh potatoes and carrots. Wash the celery and slice. Drain the green beans.

In a large soup pot, combine leftover beef, carrots and potatoes. Add 2 to 4 cups beef broth. Reserve the fresh vegetables for later.

Over medium-high heat, boil the vegetables until mushy. (If you are using fresh potatoes and/or carrots for this step, they will need to boil longer...about 20 minutes).

Use a potato masher to smash the boiled potatoes. (They don't have to be completely smooth. This is just a different method of thickening your soup.) Add the reserved fresh vegetables, the rest of the beef broth, tomatoes, green beans and Italian seasoning.

Boil an additional 15 minutes, or until the un-mashed potatoes and carrots become tender. Enjoy!

Nutritional Facts:

Serves: 8
Total Calories: 317
Calories from Fat: 127

This Leftover Roast Soup recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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