Pot Roast Soup

One of the quintessential comfort food meals is Pot Roast with potatoes, carrots, and onions. By the time the meat is done, the entire house is fragrant with homemade pot roast goodness. THAT was last night for Mother’s Day. Today, I was asking what to do with pot roast leftovers…. mountains of delicious leftovers that created an incredible soup!

Pot Roast Soup

This isn’t exactly a recipe–using leftovers rarely results in a precise recipe, but here’s the general idea:

Pot Roast Soup

  • Start with some pot roast leftovers (I must confess right up front that last night’s was a venison roast)
  • In a deep stock pot, stir together:
  • any leftover gravy from the night before
  • any leftover pot roast, diced into bite-sized pieces
  • any leftover potatoes, carrots, and onions, chopped
  • 1 can diced tomatoes (I used the variety flavored with roast garlic and onion)
  • 1 can Great Northern White beans, rinsed
  • 1 ten-ounce package of chopped, frozen spinach
  • Salt and pepper to taste
  • Enough water to cover all the ingredients in the pot.

Simmer for 15-20 minutes. Remember that the pot roast is already cooked, so this soup comes together quickly. It doesn’t need to be overcooked. This soup was bursting with that familiar, comforting Pot Roast flavor. I served it with crusty French bread. It was a great way to enjoy that delicious Pot Roast dinner a second night!

Pot Roast Soup with French bread


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2 thoughts on “Pot Roast Soup

  1. I made leftover roast soup with the leftover roast from Mother’s Day yesterday!
    I wanted to share my differences with you.
    I cut up an onion, some carrots, and celery, added 8 oz. tomato sauce, water beef bouillion, garlic, basil, oregano, thyme, garlic and put in the crockpot on low for a few hours until the carrots were tender and then added about 3/4 C. barley and let cook for another hour. DELISH!

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