Meat and Potato Soup Recipe

Meat and Potato Soup Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Potatoes and roast beef come together in this rich and hearty soup. The result is a well-balanced, flavorful dish perfect for the fall.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Meat and Potato Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Meat and Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

4 cups water
3 cups cubed cooked beef chuck roast
4 medium red potatoes, cubed
4 ounces sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup ketchup
2 teaspoons beef bouillon granules
2 teaspoons cider vinegar
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon ground mustard
1 cup coarsely chopped fresh spinach

Directions

In a Dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until potatoes are tender. Stir in spinach; cook 1-2 minutes longer or until tender. Yield: 6 servings (2 quarts).

Nutritional Facts 1-1/3 cups equals 210 calories, 8 g fat (3 g saturated fat), 49 mg cholesterol, 431 mg sodium, 18 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Meat and Potato Soup in Simple & Delicious September/October 2007, p8