Augie's Pot Roast Soup

Pot Roast, is a sure way to a man's heart and my husband is no exception that's why I named this soup for him. It's his favorite meal, so one day, I turned it into his favorite soup. Try it the next time you have all that extra pot roast leftover in the fridge.
Easy and delicious...... Go get that guy's heart!


Remember that old saying:
Never through food away! Waste not! Want not!

1 lb leftover pot roast
2 cups pot roast vegetables
(cut into small pieces)
2 cups pot roast gravy
1 large onion
1 stalk sliced celery
2 sliced scallions
2 cloves garlic
1 beef bullion cube
1 tsp salt
1/2 tsp pepper
1/2 package uncooked pasta
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
1 tsp chopped parsley
1/2 tsp oregano
1/2 tsp basil
1 tbs tomato paste
2 tbs olive oil
8-10 cups water


Shred the meat into small 1 inch pieces and set aside. In your large soup pan on high heat, saute the olive oil, onion, celery, carrots and garlic for about 5 min. Add the water, bullion cube, salt & pepper and let it come to a boil. Add the pasta, corn, peas, and green beans and cook for about 10 minutes. Next add the meat, gravy, tomato paste, and cooked vegetables. Cook for about 15 minutes on low heat.
Add the scallions, parsley, basil and more salt and pepper if needed.

Serve with warm buttered biscuits. I use "Pillsury flaky layers biscuits".