POT ROAST SOUP RECIPES

POT ROAST SOUP RECIPE | EATINGWELL

Pot Roast Soup Recipe | EatingWell image

Plenty of veggies--and of course, meat and potatoes--guarantee that this ode to the classic Sunday supper will satisfy even the hungriest diners.

Provided by Lisa Holderness Brown

Categories Healthy Canned Tomato Recipes

Total Time 2 hours 0 minutes

Number Of Ingredients 16

Ingredients

2 pounds boneless chuck roast, cut into 1-inch pieces
½ teaspoon ground pepper
1?½ teaspoons kosher salt, divided
1 tablespoon extra-virgin olive oil
1 cup dry red wine (see Tip)
6 medium red potatoes, cut into 1-inch pieces
2 cups chopped onions
2 large carrots, chopped
1 cup sliced baby bella (cremini) or white mushrooms
1 (15 ounce) can fire-roasted crushed tomatoes
3 cloves garlic, minced
4 cups low-sodium beef broth
2 sprigs fresh thyme
1 bay leaf
½ cup reduced-fat sour cream
¼ teaspoon ground pepper

Steps:

Season beef with pepper and 1 teaspoon salt. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 4 minutes. Add wine and bring to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring occasionally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring occasionally, for 1 minute.
Add broth, thyme, bay leaf and the remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1 1/2 hours.
Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.

Nutrition Facts : Calories 482.5 calories, CarbohydrateContent 37.2 g, CholesterolContent 98.8 mg, FatContent 20.4 g, FiberContent 4.9 g, ProteinContent 31.6 g, SaturatedFatContent 8 g, SodiumContent 615.8 mg, SugarContent 7.1 g

YANKEE POT ROAST SOUP RECIPE - FOOD.COM

Yankee Pot Roast Soup Recipe - Food.com image

Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!)

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
1 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons fresh garlic, minced
3 tablespoons butter
2 medium onions, cut in chunks
2 medium carrots, cut in thick slices (or I use whole baby carrots)
4 red potatoes, cut in chunks (whatever you consider a decent bite size)
2 stalks celery, cut in thick slices
1 quart chicken broth (I use the Campbells 900 ml ready-to-serve carton)
1 quart beef broth
1 (156 ml) can tomato paste
2 bay leaves
1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning

Steps:

In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
Add salt, pepper, garlic, broth, vegetables and tomato paste.
Bring to a boil.
Add bay leaves and Magi.
Reduce heat to medium-low (so soup is simmering).
Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

Nutrition Facts : Calories 325.4, FatContent 10.7, SaturatedFatContent 5.3, CholesterolContent 84, SodiumContent 1446.5, CarbohydrateContent 26.7, FiberContent 3.9, SugarContent 6.4, ProteinContent 32.1

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YANKEE POT ROAST SOUP RECIPE - FOOD.COM

Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!)
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