Sunday Herbed Pot Roast Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love having leftovers. It means a little less cooking the next day, and I often use them to make soup. With this recipe you could easily substitute leftover roast chicken and chicken broth for the leftover beef and beef broth. Ingredients:
1 small onion, diced |
1 tablespoon olive oil |
3 medium potatoes, cubed |
2 large carrots, chopped |
1/2 pound sliced fresh mushrooms |
3 cans (14-1/2 ounces each) reduced-sodium beef broth |
4 teaspoons balsamic vinegar |
1 tablespoon dried parsley flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1-1/2 cups cubed cooked sassy pot roast |
Directions:
1. In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender.
2. Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through. Yield: 6 servings.
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