Description
Experience the warmth and comfort of this delicious Pot Roast Soup, perfect for chilly evenings or when you want to make the most of your leftovers. In just 30 minutes, this hearty dish combines tender beef, vibrant vegetables, and a rich broth that promises to satisfy your cravings.
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 1/2-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
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat vegetable oil in a Dutch oven over medium-high heat until sizzling.
- Add diced onion, minced garlic, and sliced carrots; sauté for about 3–4 minutes until tender.
- Stir in diced potatoes and beef broth; bring to a boil.
- Incorporate leftover beef and tomato sauce; cover and simmer on low heat for about 10 minutes until potatoes are fork-tender.
- Season with Italian seasoning, salt, and pepper according to taste.
- Garnish with fresh parsley if desired and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 7g
- Sodium: 690mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg