Last week Matt was sick and I decided to make him some soup. I wanted something a little heartier than the typical chicken noodle you would normally serve to someone recovering from a cold, so I decided to McGyver up a pot roast soup from scratch.
What you'll need:
- 1 - 2 lbs of pre-cooked pot roast (I bought a pre-cooked one from Trader Joe's)
- 1 leek stalk sliced
- Mirepoix (chopped celery, onion and carrots - Trader Joe's sells this pre-made)
- 4 large carrots sliced thick
- 2 garlic cloves chopped
- 2 sprigs of thyme
- 2 boxes of beef broth (approx. 8 cups)
- 1 cup of baby potatoes
- 1/2 cup of red wine
- 1 tablespoon of worchester sauce
- Extra virgin olive oil
- Salt and pepper
- In a large pot heat olive oil (about 2 turns of the pot) on medium and add mirepoix, garlic and chopped carrots, then cook until vegetables look tender.
- Add potatoes, leeks and thyme (off of the stems). Mix well with other vegetables and season with salt/pepper.
- Break or cube the pot roast into thicker pieces. Add to pot with beef broth, wine and worchester sauce.
- Bring to a boil and reduce heat to low. Let soup simmer for 20 minutes and serve.
This recipe makes about 8 - 10 servings (approx. 1 cup per serving) and freezes great. Pot roast soup is perfect for days when you're sick or days when you're just looking for a nice comforting meal. I'm so excited because this recipe will definitely be a winter staple!