Soup From Leftover Roast - cooking recipe
Ingredients
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1 medium onion
1/2 green pepper
1/2 stalk celery
2 Tbsp. oil
2 cans Veg-All (No. 2 cans)
1 can V-8 juice (8 oz.)
1 to 2 bay leaves
salt and pepper to taste
1 tsp. thyme
1 tsp. bouquet garni
1 tsp. Worcestershire powder or sauce
1 tsp. beef bouillon crystals or 1 beef cube
2 to 4 c. water
leftover roast, cut in small bites
Preparation
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Saute onion, green pepper and celery in oil.
Add roast and gravy if any.
Add Veg-All, V-8 juice, bay leaves, salt, pepper, sugar, thyme, bouquet garni, Worcestershire powder or sauce and beef bouillon crystals or cube.
Add 2 to 4 cups water.
Bring to a boil, then reduce heat and simmer 2 to 3 hours, covered.
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