Appetizers / Soups / Salads

Pot Roast Soup takes 30 minutes to prepare.

Pot Roast Soup takes 120 minutes to cook.

Pot Roast Soup makes 18 servings.

The ingredients for Pot Roast Soup are:

3 tbsp olive oil
1 small sweet onion, about 1 cup, chopped
8 oz fresh white mushrooms, chopped
4 cloves garlic, sliced or minced
2 pound London Broil, chopped into bite size pieces (trim fat)
32 oz low sodium Vegetable Broth
32 oz water
8 oz baby carrots, cut into spoon size pieces
2 cans petite diced tomatoes (28 oz each)
1 can Bush's Reduced Sodium Black Beans (15 oz, drain & rinse well)
2 cans Libby's Natural No Salt No Sugar Added Green Beans (14.5 oz each drain & rinse well)
2 large potatoes, cut into spoon size pieces
1 tsp Mrs. Dash, original

Here is how you make Pot Roast Soup:

Start with the olive oil in the bottom of a large stock pot on medium high burner. Immediately add garlic, mushrooms, onion and beef, stir frequently as beef browns and veggies soften. Once the beef is browned and onions are translucent add broth, carrots and water. Bring to a simmer, add black beans, green beans, Mrs Dash, and finally potatoes. Simmer until potatoes and carrots have softened and broth is flavorful.Serving Size: one cupNumber of Servings: 18Recipe submitted by SparkPeople user VMMMAY.

The nutritional information for Pot Roast Soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 213.2

• Total Fat: 4.2 g
• Cholesterol: 44.4 mg
• Sodium: 752.0 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 4.5 g
• Protein: 20.8 g