This soup began as a Pot Roast with baby carrots and baby whole potatoes
baked in the oven for 6 hours at 275º. That wasn’t long enough or the temp wasn’t high enough. It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.
My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.
The soup turned out to be the best I’ve made in a while… it was delicious! Very hearty and full of flavor. Only from memory, since I didn’t write anything down; it goes something like this…
Hearty Vegetable Beef Soup
Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water
Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened. Serve with cornbread, breadsticks, or saltines.
Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!