Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Leftover Pot Roast Soup

Featured in the Honolulu Star-Advertiser on December 25, 2019.

electric_kitchen_logo

Ingredients:

Leftover Pot Roast Soup

  • 8 cups leftover pot roast, potatoes, carrots, onion, and broth, chopped
  • 8 cups beef stock
  • 3 cups cooked farro or barley
  • 1 teaspoon thyme
  • 2 to 3 whole bay leaves
  • Salt and pepper to taste
  • 2 (14.5-ounce) cans diced tomatoes (with juice)

Directions:

  1. On medium heat, add pot roast, potatoes, carrots, onions, and broth to a large pot; stir well.
  2. Increase heat and bring soup to a boil, adding in the beef stock, farro, thyme and bay leaves.
  3. Reduce heat to low, cover pot, and simmer for two hours, stirring occasionally.
  4. Adjust heat as necessary to keep soup at a slow simmer.
  5. Add salt and pepper to taste, then add tomatoes and simmer for another hour.
  6. Remove bay leaves.

Serves 10.

Tip: Farro is a type of ancient whole-grain wheat that is high in fiber and protein and is often used interchangeably with barley in most recipes.

Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 9 g fat, 4 g saturated fat, 40 mg cholesterol, 800 mg sodium, 30 g carbohydrate, 5 g fiber, 8 g sugar, 13 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.