Quick Beef Vegetable Soup From Leftover Pot Roast

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Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the tones brand you can get at sam's club. Note: i couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.

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Steps

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Combine all ingredients in a suitable pot.

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Bring to boil.

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Turn down heat and simmer 15 minutes.

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Best served with crusty bread alongside.

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Ingredients

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pot roast, dripping, beef stock, carrot, potato, frozen mixed vegetables, diced tomatoes, garlic powder, chili powder, onion, salt and pepper