Quick Beef Vegetable Soup From Leftover Pot Roast Recipes

Steps:

• 1. put juices from the flavor filled pot roast into your crock pot
• 2. add the leftover meat and heat on high in crockpot until hot
• 3. add your veggies and potatoes. You can add additional water if needed, but dont add so much you kill the original flavor.
• 4. Boil orzos according to directions on box. Cook al dente. drain
• 5. Put a nice scoop of orzos in bottom of each bowl and then top off with soup. Enjoy with some toasted garlic bread or some croutons on top.

Steps:

• Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
• Cover and simmer until vegetables are tender, about 40 minutes.

Steps:

• In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Steps:

• Place 1 cup beef stock and 1 cup water in sauce pan.
• Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
• While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
• When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
• Add enough water to cover the meat and veggies with broth. Stir to combine.
• Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.

Steps:

• 1. Cut leftover pot roast into bite-sized chunks and place in a crock pot or pressure cooker. Add potatoes, carrots, onion, corn, soup, tomatoes, sugar, salt, pepper and stir well. Add water or beef broth one cup at a time until desired thickness is reached.
• 2. Crock pot method: Cover and cook on high for about one hour. Reduce heat to low/medium and cook for 3 to 4 hours or until potatoes are tender. Remove bay leaves and basil leaves. Serve with your favorite bread or crackers.
• 3. Pressure cooker method: Place all ingredients into your pressure cooker and secure lid. Once pressure regulator is in place, turn to high until pressure regulator begins to rock. Reduce heat to medium to maintain gentle rocking motion and cook for about 30 minutes. Remove from heat and release pressure. Once safety valve has dropped and all pressure has been released, remove lid. Remove bay leaves and basil leaves and serve with your favorite bread or crackers. CAUTION: DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL!
• 4. Power Cookers: Place all ingredients into your Power Cooker and secure lid. Make sure that release valve is closed. Set for stew and cook (mine cooks for 30 minutes). When cooking time is complete, release pressure and remove lid. Remove bay and basil leaves and serve as above.