tried and true recipes: vegetable beef soup

As we look forward to some cooler weather, soup for supper comes to mind.  Yesterday we had this soup and it was scrumptious!


a while ago, we had cooked pot roast in the crock pot, which i then cut into small pieces and froze with its juices in three large freezer bags.   So that is what we began with:
  

1 freezer bag of pot roast meat and juice

1 large can diced tomatoes
1 box chicken broth
5 cups of water (give or take)
season with garlic powder


meanwhile:



1 butternut squash
2 onions
4 or 5 carrots


cut into small pieces, drizzle with olive oil and roast in 350 degree oven for 45 minutes



after the vegetables have roasted, add them to the liquids and simmer very low with

3/4 cup barley



just a few minutes before serving, add frozen corn, green beans, peas, canned beans, etc.


salt and pepper to taste.  tonight we will have it with garlic bread.


this is a winner,  enjoy!!!!