Prep Time10 minsCook Time40 minsTotal Time50 mins
1 lb leftover pot roast(cubed)
1 medium sweet onion(chopped)
4 russet potatoes(peeled and cubed)
23 carrots(peeled and sliced)
3 stalks celery(washed and sliced)
1 can diced tomatoes(optional)
6 cups beef broth(3 cans)
1 tsp italian seasoning
1Peel and cube the fresh potatoes and carrots. Wash the celery and dice. Drain the green beans.
2In a large soup pot, combine leftover beef, carrots, and potatoes. Add 2 - 4 cups of beef broth.
3Over medium-high heat, boil until the vegetables are quite mushy. (If you are using "fresh" potatoes and/or carrots for this step, they will need to boil longer . . . about 20 minutes)**
4Use a potato masher to smash them quite a bit. (They do not have to be completely smooth. This is just a different method of thickening your soup.) Add the rest of the vegetables (including the 4 other potatoes), the rest of the beef broth, tomatoes, green beans, and the Italian seasoning.
5Boil for an additional 15 minutes, or until the unmashed potatoes and carrots become tender. Enjoy!
Tips
6*To use uncooked meat, cut a roast or steak into ½ in pieces. Saute until well browned before adding to the soup.
**To use fresh vegetables at this step, use 2 russet potatoes and 1 carrot.
Ingredients
1 lb leftover pot roast(cubed)
1 medium sweet onion(chopped)
4 russet potatoes(peeled and cubed)
23 carrots(peeled and sliced)
3 stalks celery(washed and sliced)
1 can diced tomatoes(optional)
6 cups beef broth(3 cans)
1 tsp italian seasoning
Directions
1Peel and cube the fresh potatoes and carrots. Wash the celery and dice. Drain the green beans.
2In a large soup pot, combine leftover beef, carrots, and potatoes. Add 2 - 4 cups of beef broth.
3Over medium-high heat, boil until the vegetables are quite mushy. (If you are using "fresh" potatoes and/or carrots for this step, they will need to boil longer . . . about 20 minutes)**
4Use a potato masher to smash them quite a bit. (They do not have to be completely smooth. This is just a different method of thickening your soup.) Add the rest of the vegetables (including the 4 other potatoes), the rest of the beef broth, tomatoes, green beans, and the Italian seasoning.
5Boil for an additional 15 minutes, or until the unmashed potatoes and carrots become tender. Enjoy!
Tips
6*To use uncooked meat, cut a roast or steak into ½ in pieces. Saute until well browned before adding to the soup.
**To use fresh vegetables at this step, use 2 russet potatoes and 1 carrot.
Gluten Free Leftover Roast Soup
