Quick Beef Vegetable Soup From Leftover Pot Roast - cooking recipe

Ingredients

1/2 lb leftover pot roast, chopped (or more if you have it)
1 cup dripping (fat removed after chilling)
1 quart beef stock
1 -2 cooked carrot, sliced
1 -2 cooked potato, sliced
1 lb frozen mixed vegetables
1 (15 1/2 ounce) can diced tomatoes
1 dash garlic powder
1 dash chili powder (optional)
1/2 onion, chopped (optional)
salt and pepper

Preparation

Combine all ingredients in a suitable pot. Bring to boil.
Turn down heat and simmer 15 minutes.
Best served with crusty bread alongside.