Tuesday, February 7, 2017
Pot Roast Soup
Pot Roast Soup. Mmmm! This one was amazing!
I had some leftover pot roast from a previous dinner, and decided to use it to make soup. A little of this, a little of that, and in less than an hour, we had delicious comfort in a bowl, served with some yummy sprouted grain bread.
Seriously, it was so good that I was thinking about it as I lay in bed that night, in anticipation of leftovers for lunch the next day.
Sad, I know! But I've been trying to live the low carb lifestyle, and to be honest with you, it stinks. So I'm introducing them back into my diet, in small doses. I just want to eat real, wholesome food again, and maybe exercise a little more when I indulge.
Here's the secret ingredient:
Amish noodles, made in Middlebury, Indiana. If you ever get the opportunity to visit, I highly recommend it. The dinner at Essenhaus is sublime! And trust me, the Amish know a thing or two about noodles.
This was a little trick I learned many years back from the Frugal Gourmet, Jeff Smith. Use chicken stock in your beef soups and stews, and add bay leaf for extra flavor.
Here's my recipe:
Pot Roast Soup
3 T. olive oil
1 cup carrots, chopped
1 cup celery, chopped
1 medium onion, diced
2 cloves garlic, minced
1 1/2-2 cups leftover pot roast, cubed
1 can green beans, drained
1/2 can (about 1 cup) corn, drained
2 cartons chicken stock
App. half a package of noodles
Freshly ground salt and pepper to taste
2 bay leaves
Saute carrots, celery and garlic in olive oil until tender. Add pot roast and toss. Then add chicken stock, green beans, corn and seasonings. Cook on medium heat for about thirty minutes. Then, on medium high heat add the noodles and cook until tender, about fifteen to twenty minutes. Enjoy! Serves six-eight.
I love soup season, don't you? So many dinner options, and each one served in a bowl of comfort and joy.
Joy to you, cafe friends!