Name: Pot Roast Soup
Prep time: 30 min
Total time: 120 min
Ingredients: 2 pounds boneless chuck roast, cut into 1-inch pieces; 0.5 teaspoon ground pepper; 1.5 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; 0.5 cup reduced-fat sour cream; 0.25 teaspoon ground pepper

Pot Roast Soup

3.7

(3)

2 Reviews

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

By Lisa Holderness Brown

Updated on October 24, 2018

Prep Time:

30 mins

Additional Time:

1 hr 30 mins

Total Time:

2 hrs

Servings:

Yield:

12 cups

Nutrition Profile:

Low-Calorie Egg Free Gluten-Free Nut-Free Soy-Free Healthy Aging Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

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

Directions

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.

Tips

Tip: Water or additional broth may be substituted for the red wine, if you like.

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts (per serving)

483	Calories
20g	Fat
37g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 483
% Daily Value *
Total Carbohydrate 37g	14%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 32g	63%
Total Fat 20g	26%
Saturated Fat 8g	40%
Cholesterol 99mg	33%
Vitamin A 3336IU	67%
Vitamin C 26mg	29%
Folate 51mcg	13%
Sodium 616mg	27%
Calcium 77mg	6%
Iron 4mg	23%
Magnesium 65mg	15%
Potassium 1239mg	26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.