Vegetable Soup from leftover Beef Pot Roast

If you’ve made a scrumptious Pot Roast with Veggies for Sunday Dinner, here’s a way to use the leftover vegetables. Yes, you can easily make a pot of vegetable soup for Sunday night supper or for a hearty meal at any time. On Wednesday afternoon, I made vegetable soup for dinner basically using the broth and veggies from Sunday’s Pot Roast.

If you check my previous posts on making a pot roast with veggies from the pressure cooker, you’ll see that I had the usual onions, carrots and potatoes cooked with the pot roast. First, I peeled a rutabaga and a turnip and cut into bite-sized chunks. I put the rutabaga in the pressure cooker with about a cup of the broth from the roast. After bringing the cooker up to pressure, I timed it for 90 seconds. As with vegetables, I did a quick pressure release. Then I added the turnip to the pot with a little salt and pepper, returned the cooker to pressure and let it cook for one minute. Again, I did a quick pressure release and made sure the rutabagas and turnips were fork tender.

In the meantime, I chopped all the leftover carrots, potatoes and onions into same bite-sized chunks. They went into the pot of veggies along with one 14.5-ounce can of chopped tomatoes and the rest of the broth. Simmer until heated through and check the seasoning. Sprinkle in a couple of spoons of dried parsley, if desired. Enjoy!