POT ROAST SOUP
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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