This is my favorite recipe to make when we have leftover pot roast. I found it on the internet years ago. I keep the stock that comes from making the roast to use in the soup. Sometimes I vary the amount of peppers, or sometimes I mix it up and use red and green peppers. Depending on the seasoning in the Italian diced tomatoes, you may need to adjust the seasoning. I have also adapted it for the slow cooker by sauteing the onion and peppers and then tossing all the ingredients in the slow cooker for about 4 hours.
It is so good with a crusty bread on a cold night.
1 onion, chopped
1 bell pepper, chopped
1 Tbsp. olive oil
4 c. beef stock
8 oz. mushrooms, sliced
1 can diced tomatoes, italian recipe
2 c. cubed leftover roast beef
1 Tbsp. dried oregano
1 Tbsp. dried basil
salt & pepper to taste
1. Heat oil in the bottom of a large pot. Saute onions and peppers about 5 minutes or until tender.
2. Add remaining ingredients. Simmer for about half an hour. Toss a handful of fresh chopped basil over the top before serving.