Leftover Pot Roast Soup

Leftover Pot Roast Soup

1 28 ounce box low sodium beef stock

1 28 ounce can diced tomatoes

1 tablespoon beef base, available on the soup aisle next to boullion

1 cup water, or more if needed

2 large carrots, peeled and sliced 1/4"

1/4 large (about 6 ounces) cabbage, shredded thinly

1 large onion, chopped

2 cloves garlic, minced

1 large yellow squash, sliced 1/3" thick

1 medium zucchini, sliced 1/3" thick

1 can green beans, rinsed and drained (fresh or frozen may be used)

pepper, to taste

leftover pot roast with any leftover juices, chopped (I had about 1 1/2 pounds frozen that I used in this soup)

In a large crock pot set on high, combine all the ingredients except leftover roast and juices. Cover and allow to cook for 7 hours or until the vegetables are tender.

Add the meat and juices to crock pot and cook another hour.

Alternately, simmer the vegetables in a large pot over low heat until the vegetables are tender. Proceed as directed.

Option: Use chicken broth in place of the beef broth. Just before serving, stir in 2 to 3 cups of diced cooked chicken and heat through.

Note: This is a lower carb version. Feel free to add potatoes if you'd like.