Pot Roast Soup
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.Advertisement
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.
Tip: Water or additional broth may be substituted for the red wine, if you like.
To make ahead: Refrigerate for up to 4 days.
3 1/2 medium-fat protein, 2 vegetable, 1 1/2 starch, 1 fat