POT ROAST SOUP


4.5 of 5 (2)
member ratings
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


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.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    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


  • no profile photo

    Very Good
    I used the SP mediterranean pot roast leftovers. Thick and delicious. I added some extra veggies. Freezes well. - 10/23/07