My Quick and Easy Homemade Vegetable Soup (Using Leftover Roast) 🥔🥕🍅🧅🫛 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) • Water (a small amount, as needed) • Salt and pepper, to taste • Leftover roast with potatoes and carrots (chopped) Instructions 1. Dice one onion and add it to a large pot. 2. Add 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 in too. 4. Season with salt and pepper to your liking. 5. Add tomato juice to suit your taste - you’ll usually use about one jug, but no need to measure. Just use your pot as your guide. 6. Add a little water if needed. 7. Let everything cook together for about 15–20 minutes. 8. While that’s cooking, chop up your leftover roast, potatoes, and carrots. 9. After the soup base has cooked, add in the chopped leftover roast, potatoes, and carrots. 10. Stir everything together. 11. Turn the stove down to medium and let it come to a gentle boil so the meat, potatoes, and carrots can warm through and cook together. 12. If you feel like it needs more liquid, just add more tomato juice or water and use your judgment. 13. Once everything is heated through, your soup is ready to serve. You can use any kind of leftover roast you have. Don’t be afraid to use what’s already in your fridge, and don’t let good food go to waste. 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 for them now. Sometimes the simplest, most comforting meals come from what you already have on hand and a lot of love! Y’all Hungry? #mamawgailcooks #mamawgail #vegetablesoup #leftoversrecipe #leftovers - @mamawgailcooks