Soup

Leftover Pot-Roast Veggie soup is for Soup.

Leftover Pot-Roast Veggie soup takes 30 minutes to prepare.

Leftover Pot-Roast Veggie soup takes 120 minutes to cook.

Leftover Pot-Roast Veggie soup makes 6 servings.

The ingredients for Leftover Pot-Roast Veggie soup are:

Ingredients:
Water, tap, 10 cup (8 fl oz)
Beef broth, bouillon, consomme, 2 cup
Beef chuck, .5 lb
Carrots, cooked, 2.5 cup slices
Celery, cooked, 2 cup, diced
Onions, raw, .5 cup, chopped
*Potato, raw, 2 cup diced
Scallions, raw, 3 large
Red Ripe Tomatoes, 2 Italian tomato
Roasted garlic gravey pkg, 1 serving
Mrs. Dash (R) Original Blend, 0.25 tsp
Sage, ground, .25 tsp
Marjoram, dried, .5 tsp

Here is how you make Leftover Pot-Roast Veggie soup:

add all in stock pot ..... bring to a boil ...simmer 2 hours !! Number of Servings: 6Recipe submitted by SparkPeople user MIZMARYB.

The nutritional information for Leftover Pot-Roast Veggie soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 147.9

• Total Fat: 2.9 g
• Cholesterol: 24.6 mg
• Sodium: 388.3 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 4.7 g
• Protein: 10.7 g