Pot Roast Soup

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Pot Roast Soup
Plenty of veggies--and of course, meat and potatoes--guarantee that this ode to the classic Sunday supper will satisfy even the hungriest diners.
Lisa Holderness Brown
active:
30 mins
total:
2 hrs
Servings:
8
Pot Roast Soup

Ingredients

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.

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  • 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.

Tips

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

Serving Size: 1 1/2 cups
Per Serving:
483 calories; protein 31.6g; carbohydrates 37.2g; dietary fiber 4.9g; sugars 7.1g; fat 20.4g; saturated fat 8g; cholesterol 98.8mg; vitamin a iu 3335.9IU; vitamin c 25.9mg; folate 50.7mcg; calcium 77.2mg; iron 4.1mg; magnesium 64.8mg; potassium 1238.5mg; sodium 615.8mg.
Exchanges:

3 1/2 medium-fat protein, 2 vegetable, 1 1/2 starch, 1 fat

© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 10/28/2021
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