Vegetable beef soup from pot roast
Roast
This is a fall and winter brown bag lunch, as it just doesn't lend itself well to the summertime, and it depends on a pot roast to get it started. In the past, when I was cooking for a bigger family, I'd save leftover vegetables of all sorts in a large plastic container in the freezer until it got full, and use those in soup; today, I will usually use a bag or two of frozen mixed vegetables. I have been known to throw in a Parmigiano rind if I had one on hand. All measurements are approximates, as I have never measured anything for this, but it makes a great soup that freezes well; I freeze it in serving-sized containers and take one for lunch, warming it in the microwave while I make myself a piece of cheese toast in the toaster oven at the office. Hard to beat!
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