Pot Roast Soup

This was the perfect way to enjoy our pot roast leftovers from the night before. It was fairly chilly so this, with some grilled cheese sammies, warmed us up quite nicely!

Super simple to make!

You will need:

• 2 Tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 2 quarts of beef stock, low sodium
• 2 cups carrots, sliced thin
• 1 can of diced tomatoes
• 1 Tbsp Itali seasoning
• 8 oz whole wheat pasta noodles, I used the elbow macaroni kind
• Leftover pot roast.

1.  In a large pot, heat the oil.
2.  Add your onion and carrots and cook for 5 minutes over medium heat. Add your garlic and cook minute.
3.  Add the stock, tomatoes, and seasoning. Bring to a boil, reduce heat, cover and simmer for about 25 minutes, or until carrots are tender.
4.  Add pasta and cook uncovered for another 10 to 12 minutes, just until pasta is done.
5.  Shred the pot roast, add to soup and top with a sprinkle of parmesan cheese.
6. That's it! You're done! Now sit back and enjoy the delicious fruits of your labor! :)