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Hearty Pot Roast Perogy Soup

 1 8-10 oz cooked pot roast (3/4" cubes)
 24 CHEEMO Bite-Size Perogies
 1 tbsp canola oil
 1 medium to large onion (cut into 3/4" cubes)
 2 stalks of celery (cut into 3/4 " cubes)
 2 medium to large carrots (cut into 3/4 " cubes)
 900 ml beef broth
1

Heat the oil in a large, heavy-bottomed saucepan at medium to high heat. Add and brown the meat until cooked (approximately 5 minutes).

2

Add onions, celery and carrots and sauté for 1-3 minutes.

3

Add beef broth, spinach and mushrooms. Bring to a boil and reduce to a simmer for 5-10 minutes.

4

Add 18-24 Bite-Size Perogies and simmer for an additional 10-12 minutes.

5

Season to taste and serve.