Pot Roast Soup (Leftover)
User Reviews
5
6 reviews
Excellent
Pot Roast Soup (Leftover)
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Pot Roast Soup (Leftover) is the perfect way to repurpose leftover beef into a whole new meal. Made with potatoes, carrots, and thyme in just 40 minutes.
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Ingredients
- 2 tablespoons vegetable oil
- 2 pounds Yukon Gold potato halved, baby size
- 1 yellow onion , cut into 1/2" chunks
- 3 celery sliced, stalks
- 2 carrot sliced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper coarse ground
- 6 cups beef broth
- 3 cups pot roast broken into chunks, leftover
- 2 teaspoons thyme dried
Instructions
- Add oil to a large pot or dutch oven on high heat.
- Add potatoes, onion, celery, and carrots and stir well.
- Season with salt and pepper and cook until slightly browned about 6-8 minutes.
- Add broth, chuck roast, and thyme and bring to a boil.
- Reduce to low heat and cook for 30 minutes until potatoes are tender.
Nutrition Information
Show Details
Calories
305kcal
(15%)
Carbohydrates
23g
(8%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
61mg
(20%)
Sodium
1353mg
(56%)
Potassium
977mg
(21%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
2636IU
(53%)
Vitamin C
25mg
(28%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 61mg | 20% |
| Sodium | 1353mg | 56% |
| Potassium | 977mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2636IU | 53% |
| Vitamin C | 25mg | 28% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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