I struggled a bit, trying to decide just what to call this soup.
After all, it’s not your Campbell’s cup-o-soup.
And it’s not its predecessor, Vegetable Beef Stew.
And it’s not Crock Pot Roast, either.
It’s both.
This dish is the perfect example of what I do in our kitchen to use up leftovers to make into “new meals’.
I make our roast, potatoes and carrots and a “double batch” of dinner rolls for one night, and reserve the leftover meat and vegetables, storing them in the same dutch oven that I will be using on the stove the next night.
When it’s time for dinner the next day, I take the pot out of the fridge and set it on the burner and put some heat under it. I add about two cups of water and some salt and pepper and bring it to a boil. Then, I dump one can of corn and one can of green beans into the pot and let it simmer for just a few minutes. In the meantime, I have that other batch of rolls heating up in the oven.
It doesn’t get much easier, or cost effective, or superior in time management than this, my friends!
Here’s to happy meals that are faster than “fast food”!!
Love
Brandy
