Beef / Pork

Pot Roast Soup takes several minutes to prepare.

Pot Roast Soup takes several minutes to cook.

Pot Roast Soup makes 6 servings.

The ingredients for Pot Roast Soup are:

2 tsp cooking oil canola 2 tsp (by NAJEAN)
16 oz Beef, round steak
1 cup, chopped Onions, raw
2 serving Garlic (1 clove) (by AIRAMEI)
5 cup Stock, beef (Swanson reduced sodium) (by ANNIE6719)
2 cup diced Potato, raw
3 oz Baby Carrots, Raw (Kroger, about 1 cup)
1 tbsp Hunt's Tomato Paste (by MINTHESCRAPPER)
3 tsp Lea & Perrins, Worcestershire Sauce
.25 tsp Dried Thyme (by ARCTIC.ORCA)
0.25 tsp Salt, Sifto Table Salt (by FAREWELLBC)
.25 cup (8 fl oz) Water, tap
.25 cup Flour, white
1 cup Chickpeas (garbanzo beans)

Here is how you make Pot Roast Soup:

Heat cooking oil in large saucepan on med-high heat. Add beef. Cook for about 10 minutes, stirring often, until browned. Reduce heat to medium. Add onion and garlic. Cook for 3-5 minutes, stirring occasionally, until onion is softenedAdd stock. Stir. Bring to a boil. Reduce heat to med-low. Simmer, partially covered, for about 40 min. until beef is tender.Add next 6 ingredients. Bring to a boil.Stir water into flour in small bowl until smooth. Slowly add to soup, stirring constantly, until boiling and thickened. Reduce heat to medium. Boil gentle, covered, for 15-20 minutes, stirring occasionally, until vegetables are tender.Add drained and rinsed beans and cook until heated through.Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user VERNSWOMAN52.

The nutritional information for Pot Roast Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 257.6

• Total Fat: 5.0 g
• Cholesterol: 43.1 mg
• Sodium: 726.0 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 4.1 g
• Protein: 24.6 g