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“We love pot roast, but with only three people, we can’t eat it all in one meal. So I use the extra beef to make Beef Barley Soup,” writes Catherine Graham of Lawrenceville, Georgia. “I shred the meat and simmer in a 2-quart mixture of beef broth and beef bouillon. Then I stir in barley, and once it is cooked, I add leftover diced vegetables. It’s fast, easy and hearty.”
“I always make stuffed peppers with leftover pot roast or meat loaf,” reveals Kay B. of Pleasant…
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“To round out the taste and nutrition of canned chicken noodle soup, add some mixed frozen…
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