Recipe(tried): Pot Roast Soup

Good Afternoon Everyone!

Because I started my Christmas baking today, I needed something easy for dinner. I am making Pot Roast Soup and Bread Machine Sun-Dried & Basil Bread.

I made a delicious Fruitcake that is baked in a 9x13 pan then cut into 5 equal logs. What a wonderful aroma...and so Christmasy too!! The fun began when I cut up all the dried fruits, tossed in the pistachios, walnuts, almonds and pecans and soaked them in their bath of Franjelico, rum and Grand Marnier. They soaked overnight in my giant yellow Fiesta bowl. I love to be able to use my vintage bowls during holiday cooking....I am also in the process of making some cookies and I will share the recipes with you later.

In the meantime, enjoy this soup if you made the pot roast for it is yummy. I added 1 cup of cabbage, three cut-up carrots and seasonings. The recipe is below.

Happy Cooking! Gina

Pot Roast Soup
serves 8

left-over pot roast and veggies
8 cups water
3 carrots, washed and cut into chunks
2 potatoes, scrubbed and cut into chunks
1 Tbsp Zeus seasoning (this has no MSG. It contains salt, papkrika, oregano, garlic, black pepper, rosemary, nutmeg, basil, thyme, and 7 other natural spices.)
1 packet of George Washington's Rich Brown Seasoning and Broth

In a large pot, combine remainder of pot roast and veggies with 8 cups water. Add carrots and potatoes, and cabbage. Add 1 cup noodles. Bring to a soft boil, lower heat to medium and put lid on, simmer for at least 2 hours. Serve with homemade bread.

Sun-Dried Tomato and Basil Homemade Bread

I used the International Collection Bread Machine Mix found at the local grocer.