Description
This Pot Roast Soup is a comforting and hearty dish that’s perfect for using up leftover pot roast. Packed with vegetables, savory flavors, and rich beef broth, it’s a family-favorite meal that warms you from the inside out.
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, and sauté until the onion is translucent.
- Add the sliced carrots and diced potatoes to the pot, and cook for about 5 minutes, stirring occasionally.
- Pour in the beef broth and bring the mixture to a boil. Reduce heat to low, and let it simmer for 15 minutes until the vegetables are tender.
- Stir in the leftover pot roast, tomato sauce, Italian seasoning, salt, and black pepper. Allow the soup to simmer for an additional 5-10 minutes to heat through.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to add other vegetables like peas or corn for extra flavor and nutrition.
- 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 pot roast, soup recipes, comfort food