Sunday Herbed Pot Roast Soup Recipe
I love having leftovers. It means a little less cooking the next day, and I often use them to make soup. With this recipe you could easily substitute leftover roast chicken and chicken broth for the leftover beef and beef broth. —Deonna Weight, Kearns, Utah
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 small onion diced
- 1/2 pound sliced fresh mushrooms
- 1 tablespoon dried parsley flakes
- 4 teaspoons balsamic vinegar
- 1/2 teaspoon dried rosemary crushed
- 2 large carrots chopped
- 3 medium potatoes cubed
- 3 cans (14-1/2 ounces each) reduced-sodium beef broth
- 1-1/2 cups cubed cooked sassy pot roast
- Carbohydrate 4.87215060573002 g
- Cholesterol 0 mg
- Fat 0.76380242708817 g
- Fiber 1.12025120126479 g
- Protein 1.58538838963461 g
- Saturated Fat 0.114107514018269 g
- Serving Size 1 1 serving (70g)
- Sodium 11.3142972686841 mg
- Sugar 3.75189940446523 g
- Trans Fat 0.0922463340657769 g
- Calories 30 calories
Directions In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender. Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through. Yield: 6 servings. Originally published as Sunday Herbed Pot Roast Soup in Healthy Cooking December/January 2013, p67 Nutritional Facts 1-1/3 cups equals 192 calories, 6 g fat (1 g saturated fat), 23 mg cholesterol, 618 mg sodium, 25 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat. Print Add to Recipe Box Email a Friend
