Meat and Potato Soup Recipe
Meat and Potato Soup Recipe photo by Taste of Home

Meat and Potato Soup Recipe

Publisher Photo
Potatoes and roast beef come together in this rich and hearty soup. The result is a well-balanced, flavorful dish perfect for the fall.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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

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.

Reviews for Meat and Potato Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 24, 2011

"easy and good flavor, I also love having diabetic information on the recipe"

MY REVIEW
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."

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