Monday, November 2, 2009

Yay for Comfort Food!

Nothing hits the spot for me on a cold day like a bowl of steaming hot soup and a grilled cheese. My soup for this week was a pot of hearty Vegetable Beef soup that I made out of our leftover pot roast from Sunday night. I always make extra pot roast when I plan that meal so that I will have some extra for soup. It's a great soup to freeze for future days too. You can also easily use this recipe and not add beef if you would rather have a vegetarian version.

I believe that one of the key ingredients in the flavor of this soup is the leftover broth/cream of mushroom soup mixture that comes off of the pot roast after you bake it. For two pot roasts, I typically take a large can of cream of mushroom soup and add a can of chicken stock. Then I season it with salt and pepper and also cut up an onion in the pot roast. This all adds to the flavors of the leftover soup mixture at the end. I always make this the day after the pot roast so that I have time to refridgerate the leftover soup mixture overnight. This allows for the fat to collect on the top and gives me a chance to remove it.

As with all soups, you have a million variations that you can do with this. Here is the recipe for how I made this one...it makes a large stockpot full.

Vegetable Beef Soup
2 large carrots, diced
3 stalks celery, sliced
2 medium onions, diced
2 cloves garlic, minced
3 TBL olive or vegetable oil
2 cups of leftover pot roast broth (fat skimmed) or 1 can cream of mushroom soup
1 large and 1 small can corn
1 large can of green beans, drained
1 large can of diced tomatoes
1 large can of V8 juice
6 cups of water
3 cups leftover pot roast (or whatever you have)
4 TBL sugar
1 TBL kosher salt
1 tsp black pepper
1/8 tsp cayenne pepper
2 tsp season salt

- Heat the oil over medium high heat
- Saute the carrots, celery, onion and garlic until tender
- Add the pot roast broth/cream of mushroom soup and mix
- Add all of the remaining ingredients and cook for approximately an hour on low/medium until the vegetables are tender.
- If you would like pasta in the soup then add that about 15 minutes before finishing cooking so that it won't get too done.

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