Beef & Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers
- Servings Per Recipe: 8
- 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
IntroductionI always buy a roast too big so I can make this "leftover soup." Because most of what's needed is cooked and waiting in the refrigerator it only takes minutes to combine everything. It's so thick you may consider it more of a stew than a soup. I always buy a roast too big so I can make this "leftover soup." Because most of what's needed is cooked and waiting in the refrigerator it only takes minutes to combine everything. It's so thick you may consider it more of a stew than a soup.
2 cup Green Beans (snap)
1 lb Beef chuck, arm pot roast in pieces
4 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
Check out my Roast Beef Crock Pot Dinner recipe and this one will make much more sense. Ex: I don't add french onion soup for this. I use the broth that has the soup in it from the dinner recipe. I put the soup on the ingredient list just so the Nutritional info for err to the high side instead of possibly cause you to go over your daily limit.
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