CAROLYNN’S PANTRY

THIS IS MY DAUGHTER, MARCY'S, RECIPE!    

Crockpot 

Beefy Vegetable Soup

This is a soup recipe you can use with leftover pot roast.  The beginning of the recipe is how to make the pot roast. Following that is what should be add to the leftovers to make the soup.

Pot Roast Ingredients:

3-4 lb pot roast (rump, sirloin tip)

1 carton beef stock

1 pk. onion soup mix

1 med. yellow onion, diced

2 cloves garlic, pressed

pepper to taste

4 med. carrots, sliced

2 celery stalks, sliced

4 red-skinned potatoes, diced

Cook in crockpot on high 6-8 hours or overnight (if you are making the roast with the purpose of making soup, then make it overnight and then follow the next steps....otherwise, follow the next steps after you've cleaned up the dinner table and you'll have soup the next day).  

Soup Ingredients:

leftover roast, veggies, and broth

1/2 lg. bottle V-8 juice

1 can petit diced tomatoes

1 bag of frozen veggies (or any veggies you wish to add--corn, green beans, peas, limas, cabbage, more carrots and potatoes)

hot sauce to taste

black pepper to taste

Remove the leftover roast from the stock and dice into small, bite-sized pieces and place back into pot.  Add remaining ingredients and continue cooking in crockpot for several hours, until veggies are tender, or overnight.