Leftover pot roast (approximately 2 lbs)
2 boxes (32. oz) of beef stock
1 cup of chopped carrots
1 bag of coleslaw
1 small can of petite diced tomatoes
1 small can of crushed tomatoes
4-5 potatoes, chopped
1 bag of frozen mixed vegetables
Salt and pepper
- Bring the beef stock to simmer.
- Add vegetables to stock (feel free to add juice or vegetables from leftover pot roast).
- Season soup and let it simmer for 2 hours before serving.