This is the perfect way to turn leftover 44th Street® Certified Angus Beef® Slow Cooked Pot Roast into a comforting soup.
Ingredients:
- 3 tablespoons of olive oil
- 1 onion, peeled and diced
- 1 large carrot, peeled and diced
- 2 cups of 44th Street Certified Angus Beef® Slow Cooked Pot Roast, diced
- 1 tablespoon of tomato paste
- 4 cups of low-sodium beef broth
- 1 15-ounce can of tomatoes, diced
- 1 15-ounce can of cannellini beans
- salt and pepper
Directions:
1. In a large saucepan heat oil over medium heat.
2. Add the onion and carrot. Season with salt and pepper.
3. Cook, stirring frequently, for 5 minutes until the vegetables are soft.
4. Increase the heat to high and add the beef.
5. Stir in the tomato paste until combined. Add the broth, tomatoes and beans.
6. Bring the mixture to a boil.
7. Reduce the heat to a simmer and cook until carrots are softened and soup is heated through.