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Meat and Potato Soup Recipe

Meat and Potato Soup 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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 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).

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

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Reviewed Oct. 28, 2014

"I'm a newlywed and constantly trying new recipes so that my husband and I can build our "keepers" recipe box. This one is a keeper for sure!!! Can't believe it went together in only 30 minutes - and it REALLY tastes great. I added some leftover carrots I had lying around and they tasted great in it, too. This recipe makes a lot - we ate it multiple nights - and the flavors get even better as it sits in the fridge for a few days. Made it the first time 2 weeks ago, and I'm making it again tonight by hubby's request!"

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."

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