Description
Warm up with this hearty and flavorful Pot Roast Soup, perfect for using leftover pot roast and filled with veggies.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion
- diced
- 2 garlic cloves
- minced
- 2 medium carrots
- thinly sliced
- 3 medium russet potatoes
- peeled and diced into ½-inch cubes
- 3 cups beef broth
- 1 pound leftover pot roast beef
- sliced into bite size strips or shredded
- 1 (13.5 ounce) can tomato sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 2 tablespoons fresh parsley
- finely chopped (optional
- for garnish)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sauté until softened.
- Add the sliced carrots and diced potatoes, stirring for a few minutes.
- Pour in the beef broth and bring to a boil.
- Once boiling, reduce heat and add the leftover pot roast, tomato sauce, Italian seasoning, salt, and black pepper. Simmer for 20 minutes until the vegetables are tender.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a thicker soup, you can blend a portion of the soup and mix it back in. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 65 mg
Keywords: Pot Roast Soup, leftover recipes, hearty soup, beef soup, comfort food