VEGETABLE BEEF SOUP FROM LEFTOVERS

Vegetable Beef Soup from Leftovers image

Provided by Elaine Bovender

Time 5h15m

Number Of Ingredients 12

1-2 lb leftover pot roast
3-4 medium leftover potatoes from your pot roast or you can add fresh peeled and cut into chuncks
2 or 3 small leftover carrots from your pot roast or you can add fresh
1 medium onion
1 can(s) whole kernel corn, drained (you may substitute whatever vegetable you like best)
1 can(s) campbell's vegetarian vegetable soup (optional)
2 can(s) diced stewed tomatoes, 14 ounce size
1 Tbsp sugar
salt and pepper to taste
2 or 3 bay leaves, dried
2 sweet basil leaves
1 to 2 c water or beef broth

Steps:

1. Cut leftover pot roast into bite-sized chunks and place in a crock pot or pressure cooker. Add potatoes, carrots, onion, corn, soup, tomatoes, sugar, salt, pepper and stir well. Add water or beef broth one cup at a time until desired thickness is reached.
2. Crock pot method: Cover and cook on high for about one hour. Reduce heat to low/medium and cook for 3 to 4 hours or until potatoes are tender. Remove bay leaves and basil leaves. Serve with your favorite bread or crackers.
3. Pressure cooker method: Place all ingredients into your pressure cooker and secure lid. Once pressure regulator is in place, turn to high until pressure regulator begins to rock. Reduce heat to medium to maintain gentle rocking motion and cook for about 30 minutes. Remove from heat and release pressure. Once safety valve has dropped and all pressure has been released, remove lid. Remove bay leaves and basil leaves and serve with your favorite bread or crackers. CAUTION: DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL!
4. Power Cookers: Place all ingredients into your Power Cooker and secure lid. Make sure that release valve is closed. Set for stew and cook (mine cooks for 30 minutes). When cooking time is complete, release pressure and remove lid. Remove bay and basil leaves and serve as above.