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The Message (MSG)
6 “Be strong. Take courage. Don’t be intimidated. Don’t give them a second thought because God, your God, is striding ahead of you. He’s right there with you. He won’t let you down; he won’t leave you.”
We started with pot roast:
And took the leftovers and made my best vegetable beef soup ever!“Waste not a therm nor a watt” is one of my husband’s favorite sayings. He says it often enough that I have caught myself saying it to others! With this attitude we try and recycle everything we can. This means the plastic, cans, paper and trash all have their own recycle bin. And all food scraps go in a special “non-stinking” container under our sink and with my husband’s help they make their way to a compost that turns these scraps in to a wonderfully, dark, rich, earthy black fertilizer that feeds the veggies as they grown in our garden. I can remember the tin can my grandmother always put scraps in. Those scraps fed chickens, hogs, backyard dogs, and all the stray cats that came around to eat! But I digress. If I had not adopted my husband’s attitude to not waste I would have, without a doubt, missed some of the most flavorful and best soups ever! Previously I shared a recipe for this amazing Pot Roast. It definitely is time to re-visit this recipe. With the fall upon us this roast will send a fragrance through your home that will be matched only by the oohs and ahhs at the dinner table as you serve this melt-in-your-mouth burst of flavor. From onions to sun dried tomatoes this is a keeper! Now, about the soup. I made pot roast for Sunday dinner. It was a great time with family and friends. After the meal I had roasted carrots, one piece of meat, green beans, gravy and some of the juices (that I didn’t use in the gravy) left over. In 10 minutes time I had Post Roast soup simmering on the stove!
- 8 cups beef boullion or 8 cups water with boullion cubes added
- Chunk leftover carrots into 1/2 inches pieces
- Cut leftover green beans into 1/2 pieces
- Add one large package of frozen mixed vegetables
- Peel and cube one large potato
- Pot roast shredded – whatever amount you have left over
- One diced onion * optional
- Salt and Pepper to taste** optional
In a large pot get the beef boullion heating up.
Add all the other ingredients.
* I like to add some diced onion even though there is cooked onion leftover in the juices and the flavor of the gravy. So, if you like onion, add a little more.
** I don’t salt and pepper at this point because the roast had plenty of seasoning. However, you can always season to taste as it cooks.
Simmer (do not boil) for several hours.
The soup is ready to eat anytime at this point.
Everyday it stays leftover in the refrigerator the flavors meld getting even better.
There is something about the sun-dried tomatoes in the pot roast that just sends this soup over the top! Bon appetite!