- 1 medium onion
- 3 carrots
- 3 stalks celery
- liquid left from cooking pot roast, refrigerated, and fat removed
- leftover cooked pot roast, cut in small pieces
- tomato juice or V8
- 2 bay leaves
- ½ cup parsley (flat leaf), chopped
- ½ cup barley or rice, uncooked
- additional beef stock, water, or water + bouillon cube
- salt and pepper to taste
- optional: anything else that might be leftover in your fridge that you think would be good in the soup.
Pot roast soup: it’s good to have in cruel cold weather.
Prep the vegetables: chop the onion, peel and slice carrots, slice celery.
Heat about 1 tablespoon oil in a 4-quart soup pot. Add the onions and cook them over medium heat 4-5 minutes, until they are translucent but not browned. Add carrots and celery and cook a bit more, then add the leftover beef and the de-fatted liquid from cooking the pot roast.
Add at least 1½ cups more liquid – this can be any combination of tomato juice, V8, water, or beef stock – whatever is convenient. Add in uncooked barley if you’ll be using it. Add some chopped diced tomatoes, if you like. The liquid should cover the solids by at least an inch.
Add bay leaves and chopped parsley. Bring soup to a boil, then reduce heat and simmer, uncovered, at least 30 minutes. The barley or rice should be cooked and tender. Taste and season as you wish with salt and pepper. If you’re adding any leftover grains or noodles, add them in now.
NOTE: for a gluten-free version, don’t use barley, use rice instead