Introduction
If you’re looking for a hearty, comforting dish that makes use of leftover pot roast, this soup is the perfect solution. Packed with vegetables and rich flavors, it’s a delightful way to transform last night’s dinner into a warm, satisfying meal. Whether it’s a chilly evening or you just crave something cozy, this soup delivers on taste and nutrition.
Detailed Ingredients with measures
2 tablespoons olive oil
1 medium onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cups frozen mixed vegetables, thawed
2 large russet potatoes, peeled and cubed
2 cups leftover pot roast, cut into bite-sized pieces
1 teaspoon dried rosemary
1 teaspoon dried thyme
6 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: 6 servings
Enjoy this delicious pot roast soup that reimagines your leftovers into a mouthwatering treat. Perfect for a family dinner or meal prep, it warms both the body and spirit with every spoonful.
Detailed Directions and Instructions
Step 1: Heat the Oil
Heat a large stock pot over medium-high heat and add the olive oil.
Step 2: Sauté the Vegetables
Once the oil is hot, add the chopped onions, celery, and minced garlic. Sauté until the onions become translucent, about 5 minutes.
Step 3: Add Mixed Vegetables
Add the thawed mixed vegetables to the pot and cook for an additional 2-3 minutes, stirring occasionally.
Step 4: Incorporate Potatoes and Pot Roast
Add the cubed potatoes, leftover pot roast, dried rosemary, and dried thyme to the pot.
Step 5: Combine Broth and Seasonings
Pour in the beef broth, then add the tomato paste and Worcestershire sauce. Stir well to combine all ingredients.
Step 6: Bring to a Boil
Bring the soup to a boil. Once boiling, 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
Taste the soup and season with salt and pepper as needed.
Step 8: Serve
Serve hot, accompanied by crusty bread if desired.
Notes
Storage
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Adjusting Ingredients
Feel free to add more vegetables or adjust seasonings according to your preference.
Beef Broth Alternatives
You can substitute beef broth with vegetable broth for a lighter version, although it may alter the flavor profile.
Cook Techniques
Sautéing
Start by heating olive oil in a large stock pot. Add chopped onions, celery, and minced garlic to the hot oil, and sauté until the onions become translucent. This process enhances the flavor base of the soup.
Simmering
After adding all the ingredients, bring the soup to a boil. Once boiling, reduce the heat and cover the pot to let it simmer. This slow cooking technique allows the flavors to meld and ensures the ingredients are cooked through.
Seasoning
Once the soup is finished simmering, taste it and add salt and pepper according to your preference. Proper seasoning elevates the overall flavor profile of the dish.
Serving
Serve the soup hot, ideally with crusty bread on the side. This adds texture and makes for a hearty meal.
FAQ
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just make sure to chop them into small pieces and add them to the pot during the sautéing step to ensure they cook properly.
What type of beef broth should I use?
You can use either homemade or store-bought beef broth. Choose a low-sodium option if you want to control the salt content in the soup.
Is it necessary to use leftover pot roast?
No, it’s not necessary. You can substitute it with any cooked beef or even make the soup vegetarian by omitting the meat entirely and using vegetable broth.
How long can I store the leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for about 3-4 days. You can also freeze it for future use.
Can I add other herbs or spices?
Absolutely! You can customize the flavor by adding herbs like basil or oregano, or spices such as paprika or cayenne pepper for heat.
Conclusion
This hearty soup, filled with a medley of vegetables and tender pieces of leftover pot roast, offers a comforting and delicious meal. Perfect for chilly days or when you need to use up leftovers, it’s a great way to bring warmth and flavor to your table. Enjoy it with a side of crusty bread for a complete dining experience.
More recipes suggestions and combination
Vegetable Beef Stew
Replace leftover pot roast with diced beef chuck and add additional root vegetables like carrots and parsnips for a classic stew.
Chicken and Vegetable Soup
Substitute the beef broth with chicken broth and use shredded cooked chicken in place of the pot roast, integrating a fresh twist to this comforting dish.
Lentil and Vegetable Soup
Introduce lentils to the mix, and swap out the meat entirely for a hearty vegetarian option packed with protein and fiber.
Spicy Taco Soup
Add taco seasoning, black beans, and corn to the base to create a zesty soup that brings the flavors of taco night to your bowl.
Creamy Potato and Leek Soup
Blend the soup after cooking for a smooth texture and stir in cream or milk for a rich, creamy finish that highlights the potatoes.
