Quick & Easy Homemade Vegetable Soup (Using Leftover Roast) 🥔🥕🍅🧅🫛 скачать в хорошем качестве

Quick & Easy Homemade Vegetable Soup (Using Leftover Roast) 🥔🥕🍅🧅🫛

This is one of those cozy, no-measuring, use-what-you-have soups—and honestly, those are the best kind. Ingredients -1 onion, diced -1 can corn, drained -1 can green beans, drained -1 can peas, drained -1 can petite diced tomatoes -Tomato juice (about 1 jug, more or less to taste) -A little water, if needed -Salt & pepper, to taste -Leftover roast with potatoes and carrots, chopped Instructions 1. Dice the onion and add it to a large pot. 2. Add in the drained corn, green beans, and peas. 3. Pour in the can of petite diced tomatoes. I like to rinse the can with a little water and add that too. 4. Season with salt and pepper to your liking. 5. Pour in tomato juice—usually about one jug, but just eyeball it and go by your pot. 6. Add a splash of water if needed. 7. Let everything simmer together for 15–20 minutes. 8. While that’s cooking, chop up your leftover roast, potatoes, and carrots. 9. Add the chopped leftovers to the pot and give it a good stir. 10. Turn the heat to medium and let it come to a gentle boil so everything warms through. 11. If it needs more liquid, add a little more tomato juice or water—trust your judgment. 12. Once everything is hot and cozy, it’s ready to serve. You can use any kind of leftover roast you have—don’t overthink it. Growing up, my mom used leftovers all the time, and those meals were some of the best. I was thankful for them then, and I’m still thankful now. Sometimes the simplest, most comforting meals come from what’s already in your fridge and a whole lot of love. Y’all hungry? 🥣❤️ #mamawgailcooks #mamawgail #vegetablesoup #leftoversrecipe #leftovers