Appetizers / Soups / Salads

Homemade Vegetable soup with left over roast is for Soup.

Homemade Vegetable soup with left over roast takes 15 minutes to prepare.

Homemade Vegetable soup with left over roast takes several minutes to cook.

Homemade Vegetable soup with left over roast makes 10 servings.

The ingredients for Homemade Vegetable soup with left over roast are:

V8 Vegetable Juice Cocktail (8 oz), 5.75 serving (remove)
Green Beans, Canned, Premium cut green beans, S&W, 1.5 cup (remove)
Yellow Sweet Corn, Canned, 1.5 cup (remove)
Venison Roast, 8 oz (remove)
*Onion, Sweet, Raw, 2 oz (remove)
*Macaroni, cooked, unenriched, 1 cup elbow shaped (remove)
*Idaho Potato, 1 medium, 10.6 oz (remove)

Here is how you make Homemade Vegetable soup with left over roast:

I use left over roast (any kind...beef, pork, venison), potatoes, green beans, corn, onions and sometimes carrots if I use them. Pour 64oz of V-8 into crock pot (or stove top if you prefer), add green beans, corn, diced up potatoes, carrots and onions. I will sometimes dice the potatoes smaller. Cut up roast into small pieces or shreds and add into the crockpot. Salt and pepper to taste. I cook on medium all day and will add 1 cup of macaroni pasta when I get home. It's done by the time the cornbread comes out of the oven.Serving Size: 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user LDAVIS491.

The nutritional information for Homemade Vegetable soup with left over roast is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 130.9

• Total Fat: 0.9 g
• Cholesterol: 17.9 mg
• Sodium: 411.7 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 3.0 g
• Protein: 10.5 g

The dietary needs meet for Homemade Vegetable soup with left over roast is Low Fat