Introduction
This comforting pot roast vegetable soup is the perfect dish to warm you up on chilly days. Combining tender pieces of pot roast with fresh vegetables, hearty potatoes, and a rich broth, this recipe is a delicious way to use up leftover pot roast. It’s easy to make and can be customized to your taste, making it a versatile choice for any meal.
Detailed Ingredients with measures
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 2 cups frozen mixed vegetables, thawed
– 2 medium russet potatoes, peeled and cubed
– 2 cups cooked pot roast, cut into bite-sized pieces
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4-6
This hearty pot roast vegetable soup is a crowd-pleaser, perfect for family dinners or gatherings. Serve it hot, optionally accompanied by crusty bread, and enjoy a comforting meal that’s sure to satisfy!
Detailed Directions and Instructions
Step 1: Heat Olive Oil
In a large stock pot, heat 2 tablespoons of olive oil over medium-high heat until it is shimmering.
Step 2: Sauté Onions, Celery, and Garlic
Add the chopped onion, celery, and minced garlic to the pot. Sauté the mixture for about 5 minutes, or until the onions become translucent.
Step 3: Add Mixed Vegetables
Incorporate the thawed frozen mixed vegetables into the pot. Cook for an additional 2-3 minutes, stirring occasionally to ensure even cooking.
Step 4: Include Potatoes and Pot Roast
Add the cubed russet potatoes, bite-sized pieces of cooked pot roast, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme to the pot. Mix well to combine all ingredients.
Step 5: Add Broth and Seasonings
Pour in 4 cups of beef broth, then add 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce. Stir well to ensure everything is properly mixed.
Step 6: Simmer the Mixture
Bring the entire mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the potatoes are tender.
Step 7: Season to Taste
After simmering, taste the soup and season with salt and pepper to your personal preference.
Step 8: Serve
Serve the hot pot roast soup in bowls, optionally accompanied by crusty bread on the side.
Notes
Ingredient Tips
Make sure the mixed vegetables are completely thawed before adding them to the pot for better incorporation into the dish.
Cooking Time
Keep an eye on the simmering time; if the potatoes are not sufficiently tender after 45 minutes, you may need to extend the simmering process.
Storage
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Customization
Feel free to customize the soup by adding other vegetables or herbs according to your taste preferences.
Cook techniques
Sautéing
Sautéing is a technique that involves cooking food quickly in a small amount of oil over medium to high heat. This method helps to soften vegetables and enhance their flavors, as seen in the preparation of onions, celery, and garlic.
Simmering
Simmering is a cooking method where food is cooked gently in liquid just below the boiling point. This technique is ideal for developing flavors and tenderizing ingredients, as utilized in the cooking of the soup for 45 minutes.
Combining Ingredients
Combining ingredients efficiently means layering flavors and ensuring even cooking. This is achieved by adding dried herbs, broth, and other components simultaneously, allowing them to meld beautifully.
Adjusting Seasoning
Adjusting seasoning is crucial in cooking, as it enhances the flavors of the dish. Adding salt and pepper to taste at the end ensures that the seasoning is just right for your palate.
Serving Suggestions
Serving suggestions, such as pairing the dish with crusty bread, can enhance the meal, providing texture and additional flavor, while making it more satisfying.
FAQ
Can I use fresh vegetables instead of frozen mixed vegetables?
Yes, you can use fresh vegetables. Just be mindful of the cooking time, as fresh vegetables may require different times to become tender.
What can I substitute for pot roast?
You can substitute pot roast with any other cooked beef, such as shredded beef or cooked steak, to maintain a similar flavor and texture.
Is it possible to make this recipe vegetarian?
Yes, you can substitute beef broth with vegetable broth and use vegetables instead of pot roast for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
What is the best way to reheat this soup?
Reheat the soup gently on the stove over medium heat or in the microwave until heated through. Stir occasionally for even heating.
Conclusion
This hearty pot roast soup combines tender pieces of meat with nutritious vegetables and comforting potatoes, creating a satisfying meal perfect for chilly days. The blend of herbs adds depth to the flavor, while the use of beef broth enriches the entire dish. Serve it with warm, crusty bread for a complete dining experience.
More recipes suggestions and combination
Vegetable Beef Stew
Swap pot roast for stew meat and add carrots and green beans for a more traditional beef stew.
Beef and Barley Soup
Incorporate pearl barley along with the existing ingredients to enhance texture and make the soup more filling.
Italian-Style Pot Roast Soup
Add Italian herbs like basil and oregano, as well as cannellini beans for a Mediterranean twist.
Slow Cooker Pot Roast Soup
Transfer all ingredients to a slow cooker and let it cook on low for 6-8 hours for an effortless option.
Spicy Chipotle Pot Roast Soup
Introduce a can of chipotle peppers in adobo sauce for a smoky heat that complements the richness of the meat.
