Pot Roast Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 c. olive oil1 1/2 lbs. chuck roast2 large sweet potatoes, cut in large chunks3-4 small onions (or 2 large onions), cut in large chunks6 cloves garlic, peeled and crushed2" ginger root, peeled2 c. baby carrots or 2 large carrots peeled and cut in large chunks2 stalks celery, cut in large chunks3 medium tomatoes, cut in large chunks64 oz. water
Add olive oil to hot large pot, after seasoning chuck roast, brown on both sides in olive oil. Add 64 oz. of water and all cut vegetables. Once water is boiling, turn down to simmer and cover. Simmer until roast is tender and falls apart with fork. Remove roast and cool vegetables and liquid remaining in pot. Pour cooled vegetables and liquid into blender and puree until preferred consistency. Refrigerate until eaten. Soup may be served in large ceramic mug and heated in microwave for a quick meal. Substitution alert: use 64 oz. of beef stock instead of cooking vegetables with chuck roast for ease in preparation.
Serving Size: Serves 8 each 14 oz. large cups
Number of Servings: 8
Recipe submitted by SparkPeople user KAMUELA1.
Serving Size: Serves 8 each 14 oz. large cups
Number of Servings: 8
Recipe submitted by SparkPeople user KAMUELA1.
Nutritional Info Amount Per Serving
- Calories: 175.3
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 550.9 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.8 g
- Protein: 6.9 g
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