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
Sunday Herbed Pot Roast Soup
Sunday Herbed Pot Roast Soup
Prep Time
20 min
Cook Time
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
- 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.
Nutrition 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 vegetable, 1 lean meat, 1/2 fat.
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