Beef & Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Green Beans (snap) 1 lb Beef chuck, arm pot roast in pieces4 oz *Soup- Campbell's French Onion Soup (which is mixed with beef juices from cooking the roast beef) 1 cup Campbell's Tomato Soup and a can of water 2 Mini Bags of Baby Carrots (ends up being about a cup or so)2 cups sauted cabbage 5 little white potatoes quartered
Tear apart or chop the roast in small pieces.
Quarter you little potatoes.
Put all your "leftovers" into a large pot and set aside.
Saute' your cabbage until tender. Then stir into the leftovers.
Add tomato soup along with a can of water and stir until mixed well.
Heat on med/low until bubbling hot, stirring occasionally to prevent any sticking.
**note -- if you like yours thinner you can always add more of the leftover broth. I've had some say it's more stew than soup.
Enjoy on a cold day with some low carb bread if you'd like!
Serving Size: Makes 8 - 1 cup servings
Quarter you little potatoes.
Put all your "leftovers" into a large pot and set aside.
Saute' your cabbage until tender. Then stir into the leftovers.
Add tomato soup along with a can of water and stir until mixed well.
Heat on med/low until bubbling hot, stirring occasionally to prevent any sticking.
**note -- if you like yours thinner you can always add more of the leftover broth. I've had some say it's more stew than soup.
Enjoy on a cold day with some low carb bread if you'd like!
Serving Size: Makes 8 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 11.2 g
- Cholesterol: 34.0 mg
- Sodium: 283.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.1 g
- Protein: 18.0 g
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