Beef / Pork

Leftover pot roast and veggie soup is for Soup.

Leftover pot roast and veggie soup takes 5 minutes to prepare.

Leftover pot roast and veggie soup takes 20 minutes to cook.

Leftover pot roast and veggie soup makes 16 servings.

The ingredients for Leftover pot roast and veggie soup are:

1.0 tsp Salt
5.0 portion, amount of dry mix to make 8 fl oz prepared Beef bouillon
1.5 cup slices Carrots, cooked
2.0 clove Garlic
0.12 cup Parsley
1.0 small (1-3/4" to 2-1/2" dia.) Potato, raw
1.5 cup Tomatoes, red, ripe, canned, whole, no salt added
1.0 lb Beef chuck, arm pot roast
0.5 tbsp Cilantro, dried
2.0 serving Corn, canned, Kroger sweet golden corn (1/2 cup serving)
8.0 cup (8 fl oz) Water, tap

Here is how you make Leftover pot roast and veggie soup:

Cube potatoes and roast, add water, add drained carrots and corn, and undrained tomatoes, bouillon and spices Serving Size: 1cupNumber of Servings: 16.0Recipe submitted by SparkPeople user EPPIESMOM.

The nutritional information for Leftover pot roast and veggie soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 114.2

• Total Fat: 5.8 g
• Cholesterol: 17.1 mg
• Sodium: 582.1 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 1.2 g
• Protein: 9.0 g