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Sunday Herbed Pot Roast Soup Recipe

Sunday Herbed Pot Roast Soup Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 35 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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