Dinner

Beef and Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers is for Dinner.

Beef and Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers takes 10 minutes to prepare.

Beef and Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers takes 20 minutes to cook.

Beef and Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers makes 8 servings.

The ingredients for Beef and Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers are:

2 cup Green Beans (snap)
1 lb Beef chuck, arm pot roast in pieces
4 oz *Soup- Campbell's French Onion Soup (which is mixed with beef juices from cooking the roast beef)
1 cup Campbell's Tomato Soup and a can of water
2 Mini Bags of Baby Carrots (ends up being about a cup or so)
2 cups sauted cabbage
5 little white potatoes quartered

Here is how you make Beef and Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers:

Tear apart or chop the roast in small pieces. Quarter you little potatoes.Put all your "leftovers" into a large pot and set aside.Saute' your cabbage until tender. Then stir into the leftovers.Add tomato soup along with a can of water and stir until mixed well. Heat on med/low until bubbling hot, stirring occasionally to prevent any sticking. **note -- if you like yours thinner you can always add more of the leftover broth. I've had some say it's more stew than soup.Enjoy on a cold day with some low carb bread if you'd like!Serving Size:?Makes 8 - 1 cup servings

The nutritional information for Beef and Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 225.2

• Total Fat: 11.2 g
• Cholesterol: 34.0 mg
• Sodium: 283.4 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 3.1 g
• Protein: 18.0 g

The dietary needs meet for Beef and Veggie Soup/Stew from (MY) Beef Roast Dinner Leftovers is Low Carb