SparkPeople Advertisers Keep the Site Free

4.5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 194.0
  • Total Fat: 2.7 g
  • Cholesterol: 42.5 mg
  • Sodium: 146.5 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 19.7 g

View full nutritional breakdown of POT ROAST SOUP calories by ingredient
Report Inappropriate Recipe

POT ROAST SOUP

Submitted by: KFOX05

Introduction

A GREAT ROAST LEFTOVER FOR A WARM NIGHT! A GREAT ROAST LEFTOVER FOR A WARM NIGHT!
Number of Servings: 4

Ingredients

    Beef chuck, arm pot roast, 10 oz
    Carrots, raw, 1 cup, chopped
    Celery, raw, 1 cup, diced
    *Potato, raw, 1.5 cup diced
    *Hunt's Tomato Sauce, no salt added, 3 cup
    Water, tap, 2 cup (8 fl oz)

Directions

Dice and chop all veggies and set aside.
Pour all tomato sauce and water into stock pot.
Put potatos in with shredded or chopped roast. Allow to cook for 30 minutes. Add additional veggies. Cook for 15 more minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user KFOX05.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I used the leftovers from the Honey Garlic pot roast recipe. I also added in a can of stewed tomatoes as well as some Italian seasoning - very tasty! - 1/21/08

    Was this review helpful?   yes  No
  • I used the SP mediterranean pot roast leftovers. Thick and delicious. I added some extra veggies. Freezes well. - 10/23/07

    Was this review helpful?   yes  No