Vegetable Soup

Another recipe from Mom. My mom always takes her left-over pot roast & turns it into a big, steaming pot of vegetable soup. Make a little cornbread to go along with it & voila! Dinner for days!

Vegetable Soup

Ingredients:

Left-over pot roast & veggies

Vegetable soup starter

2 cans of diced tomatoes, Italian style

Add water/juice/gravy

Directions:

First take all of your left-overs, except that little bit of roast beef for sandwiches, & cut everything up into bite-sized pieces, then throw it in the pot.

Add the 2 cans of diced tomatoes & bag of soup starter. *Both Kroger & Publix (& the Teeter) carry soup starters in their frozen food aisle. They're with the frozen vegetables. Use either vegetable or gumbo.

Lastly add all the roast juice/gravy into the pot. If you need more liquid, add water. Don't fill it all the way up to the top, allow some room for bubbling.

Cover. Cook on low for 8 hours.

Don't forget the cornbread! Bon appetit!