Sunday, January 4, 2009

Getting the Most From Your Roast- Tortellini Beef Soup

I had some leftovers and I wanted to clear a few things out of the pantry and freezer. So here is how to turn your leftover roast into a soup.
On hand, I had the pan drippings, with the fat skimmed off from the roast, which was a brisket cooked with tomatoes, onions and wine. I would have made this on the stove, however, I had to run some errands so I used the crock pot.
Into the pot on high went cold, cubed roast, 2 carrots peeled and sliced, 6 cubes of beef bullion, about 2 cups of leftover boxed vegetable broth, the pan drippings and about 2-4 cups of water.
When the carrots were cooked, I added a can of Northern Beans that had been living in the cupboard for some time, a can of stewed tomatoes, the last of a bag of frozen corn, and some frozen tortellini.
I added a little extra balsalmic vinegar, and served it with grated Romano cheese. There was enough soup left over for lunch for two days.


Carrie said...

This soup looks delicious! I've missed your posts, welcome back!

Harmony said...

That soup lokks so tasty. Great amount of stock.