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Meat and Potato Soup

 Meat and Potato Soup
Potatoes and roast beef come together in this rich and hearty soup. The result is a well-balanced, flavorful dish perfect for the fall.
6 ServingsPrep/Total Time: 30 min.

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.