Sunday Herbed Pot Roast Soup Recipe

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Sunday Herbed Pot Roast Soup Recipe
Sunday Herbed Pot Roast Soup Recipe photo by Taste of Home
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Sunday Herbed Pot Roast Soup Recipe

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I love having leftovers. It means a little less cooking the next day, and I often use them to make soup. With this recipe you could easily substitute leftover roast chicken and chicken broth for the leftover beef and beef broth. —Deonna Weight, Kearns, Utah
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 3 medium potatoes, cubed
  • 2 large carrots, chopped
  • 1/2 pound sliced fresh mushrooms
  • 3 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1-1/2 cups cubed cooked Sassy Pot Roast

Directions

In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender.
Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through. Yield: 6 servings.
Originally published as Sunday Herbed Pot Roast Soup in Healthy Cooking December/January 2013, p67

Nutritional Facts

1-1/3 cups: 192 calories, 6g fat (1g saturated fat), 23mg cholesterol, 618mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 3 medium potatoes, cubed
  • 2 large carrots, chopped
  • 1/2 pound sliced fresh mushrooms
  • 3 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1-1/2 cups cubed cooked Sassy Pot Roast
  1. In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender.
  2. Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through. Yield: 6 servings.
Originally published as Sunday Herbed Pot Roast Soup in Healthy Cooking December/January 2013, p67

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MY REVIEW
cwbuff2 User ID: 5946195 195328
Reviewed Oct. 5, 2013

"Good recipe for leftover pot roast. I used my own recipe - maybe it tastes better using the TOH recipe called for. I like recipes for leftovers like this."

MY REVIEW
patio58 User ID: 1372903 137105
Reviewed Dec. 10, 2012

"Absolutely delicious soup. I just simmered in my crockpot and had a great meal after work."

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