Leftover Pot Roast and Vegetables Transformed Into a Simple, Delicious Soup
This super simple “free form” soup is the perfect way to use up leftover pot roast and vegetables.
I love having leftover pot roast for two main reasons: Pot Roast Sandwiches and this soup. This is one of those recipes in which you can use up any leftover vegetables hanging out in your refrigerator. View the recipe as a guideline more than a rule. After sautéing some onion, garlic and herbs, pour in some broth and then add whatever you like. If you’d like to throw in some raw vegetables, give them some time to cook in the broth before adding any cooked veggies. You can also give raw veggies a quick sauté before adding them to the soup, a method will condense their flavor and retain some of their crunch.
Topping this soup with a handful of croutons adds a nice crunch and some additional flavor. If you have some leftover bread hanging around your kitchen, croutons are a quick, simple way to use it up. Here’s a video and a recipe to show you how: Homemade Croutons
If you’re making this as a part of Fall Meal Plan #1, you should not only have some leftover pot roast reserved for this soup, but also homemade chicken broth, green beans and bacon, roasted potatoes, and sautéed vegetables.
Used in this recipe:
Meal Plans that Include Leftover Pot Roast Soup:Print
- 1 tbsp vegetable or extra virgin olive oil
- 1 large yellow onion, peeled and diced
- 2 tsp minced garlic
- 2 tsp dried herbs (such as thyme, oregano, rosemary, or Italian seasoning)
- A dash or two of cayenne, crushed red pepper flakes, or chili powder (optional)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp granulated sugar
- One 15-oz can diced tomatoes
- A couple dashes of Worcestershire sauce (optional)
- 4–5 cups beef, chicken, or vegetable broth – OR – reserved pot roast cooking liquid (fat removed after chilling)
- 2–3 cups of cooked vegetables, cut into bite size pieces
- 2–3 cups of roasted potatoes (or more vegetables)
- 2–3 cups leftover pot roast, cut or shredded into bite size pieces
- Pour oil into a large heavy bottom saucepan or dutch oven and set over medium heat. When the oil is hot, add diced onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, dried herbs, salt, pepper, and sugar and cook 1 minute longer.
- Add the tomatoes, Worcestershire sauce, and broth or pot roast cooking liquid to the pan. Turn the heat to high and bring to a boil. Let simmer for 5-10 minutes.
- Add vegetables, potatoes, and pot roast and cook just long enough to heat through. Taste and add more salt and pepper if desired.
- Serve with croutons.