- 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
- 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).
Originally published as Meat and Potato Soup in Simple & Delicious September/October 2007, p8
Reviews for Meat and Potato Soup
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Reviewed Sep. 24, 2011
"easy and good flavor, I also love having diabetic information on the recipe"
Reviewed Jun. 21, 2010
"This was an easy and satisfying soup. I also added a few carrots leftover from the roast. It tasted good and I will make it again."