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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2 quarts)

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.
Nutrition Facts
1-1/3 cups: 210 calories, 8g fat (3g saturated fat), 49mg cholesterol, 431mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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