A rich hearty soup filled with fresh vegetables and leftover pot roast.
Add the olive oil and butter to a large soup pot or dutch oven. When melted, add in the carrots, celery, and onions. Saute the vegetables for 3-4 minutes. Add in the remaining ingredients except for the frozen peas. Cover the pot and allow to simmer on low for 35 minutes. Add in the frozen peas and allow to simmer for 5 minutes more.