1 tablespoon olive oil
1 cup sliced carrots
1 cup chopped celery
1/4 cup finely chopped onion
2 cups cubed leftover pot roast
2 cups cubed potatoes*
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 pint tomato juice
2 cups cooking liquid from leftover pot roast**
2 cups beef broth
Heat a medium to large stockpot over medium-high heat and pour in the oil. Once the oil is hot and shimmery, add the carrots, celery, and onion to the stock pot. Saute for 2-3 minutes or until the onion becomes fragrant and transparent.
Add the leftover pot roast to the pot. Toss in the potatoes, basil, oregano, parsley, tomato juice, and beef broth. Give it a stir, making sure all the ingredients are combined. Bring it all to a boil over medium-high heat, then reduce heat to medium and simmer for 15-20 minutes or until the carrots, celery, and potatoes are fork tender.
Remove the soup from the heat, dish it up, and serve with a side of cheese sandwiches or breadsticks. Enjoy!
* If you also have leftover potatoes, you can use them in place of fresh potatoes – I have. But, when I use leftover potatoes, I add them about 5 minutes before I remove the soup from the heat, so they get warmed through but not over cooked.
**If you didn’t save your cooking liquid, just add 2 more cups of beef broth and you’ll be good to go.