I love fall! It's the start of comfort food cooking! Some of my favorite recipes are soups, so prepare for lots of posts this coming winter!
I'm late posting this, but a few weeks ago I made Slow Cooker Rosemary Garlic Beef Roast, and using the leftover roast from that, we make this yummy soup! It is a recipe you can change with what you have on hand and it turns out great every time!
Here's what you need:
Appx 1 lb. leftover shredded roast & gravy (also great with ground beef, browned)
1 c. carrots, sliced
1 c. celery, sliced
2 c. cauliflower, chopped
3 medium red potatoes, chopped
1 package sliced white mushrooms
10 c. beef broth
1- 14.5 oz can diced tomatoes
2 tsp. basil
1 c. Acini Di Pepe noodles (or any you have on hand)
salt and pepper
Add all of the ingredients to the pot and cook on medium to medium high until veggies are tender. Season with salt and pepper as needed.