Description
This easy Pot Roast Soup is made in 30 minutes with leftover beef and veggies simmered in broth. It’s hearty, flavorful, and nourishing comfort food.
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
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Step: Heat oil in a 5.5 quart Dutch oven or large pot over medium-high heat until sizzling hot, about 1 minute.
- Step: Add onion, garlic, and carrots. Sauté until tender, about 3-4 minutes.
- Step: Add potatoes and broth. Mix well and bring the soup to a boil.
- Step: Add leftover beef and tomato sauce. Cover the lid and simmer over low heat until the potatoes are fork tender and the beef is warmed through, about 10 minutes.
- Step: Season the soup with Italian seasoning, salt, and pepper.
- Step: Garnish with fresh parsley and serve immediately.
Notes
Store in an airtight container in the refrigerator for 3-4 days. To freeze, place in a freezer-safe container for up to three months. For a slow cooker version, sauté the aromatics first, then cook all ingredients on low for 6-8 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: pot roast soup, leftover beef, comfort food, one pot meal, gluten free