Dads Vegetable Soup
From sparow64 16 years ago
- 60 minutes to make
- Serves 8
My Dad is the king of vegetable soup! I request the soup for my birthday dinner every year! I love it best when made from leftover pot roast, that recipe is included.
Ingredients
- POT ROAST: shopping list
- 2 - 3 lb. beef roast (or pork) shopping list
- 2 - 3 lbs. potatoes, peeled and cut into large chunks (cut chunks into cold water and drain just before using) shopping list
- 1/2 - 1 med white onion, chopped shopping list
- 3/4 of 1 small bag baby carrots shopping list
- 1 stalk celery, chopped shopping list
- 4 T. Worcestershire shopping list
- 4 T. margarine shopping list
- seasoned Salt shopping list
- meat tenderizer shopping list
- garlic pepper shopping list
- 1 package beefy onion soup mix shopping list
- water to cover shopping list
- VEGETABLE SOUP: shopping list
- 1 small box jumbo elbow macaroni , cooked al dented shopping list
- kosher salt shopping list
- EVOO shopping list
- 1 large can lucks pinto beans shopping list
- 1 - 2 large cans whole tomatoes - or diced, doesn't matter (i use Hunts, because they do not taste sweet, the sweet ones ruin it for me) shopping list
- 1 can very young small early peas shopping list
- 1 can niblet corn shopping list
- 1 can italian or shelled green beans shopping list
- more potato, onion, carrots if needed according to left overs shopping list
- 4 T margarine shopping list
How to make it
- POT ROAST:
- Place all ingredients for pot roast in slow cooker on medium and cook all day. Serve!
- VEGETABLE SOUP:
- Place leftover pot roast on stove eye and bring to simmer. There should be much juice left, if not, add a cup or so of chicken or beef broth.
- Add in 1 can of tomatoes
- Add in pinto beans - not drained
- Add in potatoes, onion, and carrots if adding more
- Boil macaroni in EVOO and pinch kosher salt until al dente - drain and rinse
- Add macaroni to soup (macaroni will continue to cook, and will just fall apart if not started at al dente stage)
- Add green beans and corn, drained
- Add peas last as they will burst open if cooked too long or stirred to often, drained
- Add margarine
- Simmer on low about 60 minutes total
- Add in 2nd can of tomatoes if needed for stock. Can add more beef or chicken broth if needed for stock
- This is a very thick soup. The next day you will probably need to add broth or the 2nd can of tomatoes, the macaroni will swell and soak up alot of the soup.
- This is not near as much trouble as it might look. It comes together quickly, and tastes wonderful! Bryan took a large bowl to work the other night, and had to share! Said 2 or 3 people were staring, and he finally had to offer them some! LOL
mystic_river1
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" It was excellent "