Pot Roast Soup Recipe
This warm, comforting homemade Pot Roast Soup combines tender chunks of beef with vegetables and potatoes in a rich, flavorful broth.
Servings: 6
Calories: 334kcal
Ingredients
- 2 Tablespoon olive oil
- 2 onions, chopped
- 4 stalks celery diced
- 2 12-ounce bags frozen mixed vegetables, thawed
- 5-6 russet potatoes, peeled and cubed
- 2-3 cups leftover pot roast
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 32-ounce boxes beef broth
- 6 ounce can tomato paste
- 1-2 Tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Over medium-high heat, add oil to a large stock pot. Add the onion, celery, and garlic, and sauté until the vegetables are soft.
- Add the thawed vegetables and cook for another 3 minutes.
- Add the remaining ingredients and bring the mixture to a boil.
- Reduce the heat, cover, and let the soup simmer for 45 minutes.
- Serve immediately and enjoy!
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
To make it in the slow cooker, add all ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
Nutrition
Calories: 334kcal | Carbohydrates: 42g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 333mg | Potassium: 1379mg | Fiber: 4g | Sugar: 6g | Vitamin A: 473IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 4mg