I made pot roast two days ago. Everyone in the family loved it. This one-pot meal turned into two meals. After the second meal I still had a small hunk of roast and some sauce leftover. Instead of discarding this food I made a batch of soup.
Cubed meat and sauce were the base of my soup. I added chopped onions, celery and carrots for flavor. I also added frozen peas and corn. After the soup cooked for a few minutes I realized it needed more water. The amount of water depends on how much sauce you have left over and the size of the vegetables. If your soup is too thick add more water.
Any kind of small pasta will work with this recipe. You may use Ditalini (medium-size tube pasta) or Tubetti (tiny tube pasta) or even stars. Elbows would also be good. The pasta will thicken the soup.
The meat has already been cooked, so you don't need to simmer this soup very long. As soon as the carrots and pasta are tender the soup is done. I served it with store-bought sourdough bread, fresh from the oven. Garlic bread sticks are another option. Summer fruit -- juicy cherries, red and green grapes, or watermelon -- complete thi one-pot meal.
Ingredients
2 tablespoons olive oil
1 yellow onion, peeled and chopped
2 cups leftover pot roast, cubed (more if you have it)
1 cup leftover sauce
4 cups water (or more)
3 tablespoons beef soup base
2 stalks celery, chopped
6 medium carrots, peeled and chunked
1 cup frozen petite peas
1 cup frozen corn
2 cloves garlic, minced
Salt and pepper to taste
1/2 to 3/4 cup tube pasta
1 yellow onion, peeled and chopped
2 cups leftover pot roast, cubed (more if you have it)
1 cup leftover sauce
4 cups water (or more)
3 tablespoons beef soup base
2 stalks celery, chopped
6 medium carrots, peeled and chunked
1 cup frozen petite peas
1 cup frozen corn
2 cloves garlic, minced
Salt and pepper to taste
1/2 to 3/4 cup tube pasta
Method
Pour olive oil into soup kettle. Saute chopped onion in oil until soft. Add pot roast, sauce, water, soup base, celery, carrots, peas, corn, garlic, salt and pepper. Cover and simmer a half hour. Add pasta, cover, and cook 15 minutes more, or until pasta is tender. Correct the seasoning if necessary. Makes 8 servings.
Copyright 2011 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, Smiling Through Your Tears: Anticipating Grief, written with Lois Krahn, MD, is available from Amazon.
Centering Corporation published her 26th book, Writing to Recover: The Journey from Loss and Grief to a New Life, a companion journal, and The Spiritual Woman: Quotes to Refresh and Sustain Your Soul. Harriet's latest book, Happy Again!, is currently in production.
She has two other new books, 101 Affirmations to Ease Your Grief Journey and Real Meals on 18 Wheels: A Guide for Healthy Living on the Highway, written with Kathryn Clements, RD and available from Amazon soon.
Please visit Harriet's website, click on the Blog tab, and share your thoughts with this busy author and grandmother.
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