Ingredients
- 6 ounces {or more} of leftover Mississippi Pot Roast
- All the juices and floaty bits of the leftover Mississippi Pot Roast
- 8 cups of water
- 2 cups dried small Navy beans {if simmering all day} or 1 –2 cans Navy beans, drained if you want dinner on the table quicker
- 2 carrots, chopped
- 1 cup frozen peas
- 1 cup frozen spinach
- 2–3 Yukon Gold potatoes, chopped
- A little fresh cracked pepper
Instructions
Version #1 {My favorite, and because I don’t feel the need to soak my beans over night first}
Place the leftover pot roast, floaty bits, meat, water and dried beans in a Crock Pot and turn to low and let cook for 6 – 8 hours. Add remaining ingredients 1-2 hours before serving and turn the Crock Pot temperature to high for the remaining cooking time.
Version #2 {Because not everyone wants to leave a Crock Pot on for 8 – 10 hours}
Pour all ingredients {making sure to use canned, drained beans} into a large cooking pot. Heat the soup to boiling and then simmer on low for 30 minutes or until the potato and carrots are fork tender.
Version #3
Pour all ingredients {making sure to use canned, drained beans} into a Crock Pot and cook on high for about 3 – 4 hours or until the potato and carrots are fork tender.
Serve with a hearty chunk of bread or crackers.