Hearty Pot Roast Vegetable Soup
Transform tender leftover pot roast into a rich, savory vegetable soup simmered with hearty root vegetables, sweet corn, and a flavorful herb-infused broth. It's the ultimate cozy, nourishing meal that makes the most of your Sunday dinner.
Ingredients
- •2 cup cooked pot roast (shredded or cut into bite-sized cubes, plus any reserved pan drippings)
- •1 tbsp olive oil
- •1 piece yellow onion (medium, diced)
- •2 piece carrots (peeled and sliced into 1/4-inch rounds)
- •2 piece celery (stalks, sliced)
- •3 piece garlic (cloves, minced)
- •4 cup beef broth (low-sodium)
- •14.5 oz diced tomatoes (canned, undrained)
- •1 cup green beans (trimmed and cut into 1-inch pieces (fresh or frozen))
- •1 cup frozen corn kernels
- •1 tsp dried thyme
- •1 piece bay leaf
- •0.5 tsp salt (or to taste)
- •0.25 tsp black pepper (freshly cracked)
- •2 tbsp fresh parsley (finely chopped for garnish)
Instructions
- 1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 to 7 minutes.
Time: 7 min - 2.
Add the minced garlic, dried thyme, and black pepper. Stir constantly for about 1 minute until fragrant.
Time: 1 min - 3.
Pour in the beef broth, canned diced tomatoes with their juices, and any reserved cooking juices or gravy from your pot roast. Add the bay leaf and bring the soup to a gentle boil.
Time: 5 min - 4.
Reduce the heat to medium-low. Stir in the shredded pot roast, green beans, and corn. Simmer uncovered for 10 to 12 minutes until the vegetables are tender-crisp and the beef is thoroughly heated through.
Time: 12 min - 5.
Remove the bay leaf. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley before serving.
Time: 2 min
Tips
- 💡Crockpot Method: If you prefer to use your slow cooker, simply place all ingredients (except the fresh parsley) into the crockpot, stir well, cover, and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- 💡If your leftover pot roast already included potatoes or carrots, stir those in during the final 5 minutes of cooking so they warm through without turning mushy.
- 💡Be sure to add any gelatinous broth or gravy left over from the original roast pan—it adds incredible body and deep flavor to the soup.
Recipe from TheCookbook.ai
Created by Anonymous