Description
This quick and hearty Pot Roast Soup is the perfect solution for busy weeknights or cozy family dinners. Made in just 30 minutes, it combines tender pieces of leftover beef with a medley of fresh vegetables, all simmered in a flavorful broth. This comforting dish is not only satisfying but also adaptable; you can use any vegetables you have on hand to customize it to your liking. Each bowl is a warm hug, making it an ideal choice for gatherings with friends or simply enjoying at home.
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
- 3 cups beef broth
- 1 pound leftover beef, sliced 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 the vegetable oil in a Dutch oven over medium-high heat until hot.
- Add the diced onion, minced garlic, and sliced carrots; sauté until tender, about 3-4 minutes.
- Stir in the diced potatoes and beef broth; bring to a boil.
- Add the leftover beef and tomato sauce; cover and simmer on low heat for about 10 minutes until the potatoes are fork-tender.
- Season with Italian seasoning, salt, and pepper to taste.
- Serve garnished with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg