Grab a spoon and dig into a hearty soup that will warm your family up on a cold evening.
Photo by Michael Phillips
SERVES 8
2 tablespoons olive oil
2 medium onions, diced
4 celery stalks, halved and sliced diagonally
3 large carrots, halved and sliced diagonally
½ pound fresh green beans, trimmed and cut into bite-size pieces
2 medium russet potatoes, peeled and diced
2 large garlic cloves, minced
3–4 cups leftover pot roast, shredded or diced
4 cups beef stock
1 6-ounce can tomato paste
1 15-ounce can fire-roasted diced tomatoes
Kosher salt
Fresh ground black pepper
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
3–4 sprigs fresh thyme
In a Dutch oven or large pot over medium heat, add oil. Add onions, celery and carrots and sauté for 8–10 minutes or until soft. Stir in green beans, potatoes and garlic and sauté for an additional 3 minutes. Add pot roast, stock, tomato paste, tomatoes, salt, black pepper and Worcestershire. Stir well to combine ingredients. Using kitchen twine, tie herbs together and place on top of the soup mixture. Bring to a boil. Lower heat, cover and simmer for 45 minutes.
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