Pretty much the only thing I like about cold weather is that I make soup a lot more often. I really, really don’t like being cold. But I do LOVE eating soup.:) I always make this soup after I make The Best Pot Roast by the Pioneer Woman. Use the leftover meat, my gravy (on the post I linked to), and Homemade Chicken Stock to make the most delicious beef stew. I hope you will give all these recipes a try. And if you don’t have time to make homemade stock, well, of course, just use what you have.:)
6 large russet potatoes, peel and chopped
2 large carrots, peeled and thinly sliced
1/2 onion, minced
1 tsp salt
1/2 tsp dried rosemary leaves, I also kind-of crush these in my fingers before putting them in
1/4-1/2 tsp dried ground thyme
1/4 tsp black pepper
4 C homemade stock
2 C roast beef, left over-cooked and cubed
1 C homemade beef gravy
Chop potatoes, carrots, and onions. Place in a large pot.
Then add spices and stock. Stir. Bring to a boil. Continue boiling for about 20 minutes or until potatoes and carrots are tender.
Then add the meat and gravy and continue cooking until warmed through- about 10 minutes.
Simple, quick and easy way to use leftovers. I like to serve this with some of my Fresh Bread, some saltine crackers, or rolls along with a nice salad. I’ll admit that I’m usually the only one who eats the salad, but hey, it’s worth a try.:)
I hope you have a wonderful weekend! Stay warm!
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