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Hearty pot roast soup
Nawaal Ahmed

Hearty Pot Roast Soup with Vegetables

Comforting Beef Pot Roast Soup with Potatoes and Carrots
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil 30 ml
  • 2 cups cooked beef pot roast shredded (300 g)
  • 1 medium onion diced (150 g)
  • 3 celery stalks diced (120 g)
  • 2 cups carrots sliced (250 g)
  • 1 ½ cups green beans chopped (150 g)
  • 2 medium potatoes peeled and diced (300 g)
  • 2 garlic cloves minced
  • 4 cups beef broth 960 ml
  • 2 tbsp tomato paste 30 g
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • 1 small rosemary sprig
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp chopped parsley 5 g

Method
 

  1. Heat olive oil in a large soup pot over medium heat until it begins to shimmer.
  2. Add diced onion, celery, and carrots, stirring occasionally until the vegetables soften and release a sweet aroma.
  3. Stir in minced garlic and cook briefly until fragrant.
  4. Add green beans and diced potatoes, tossing the vegetables together so they absorb the flavors in the pot.
  5. Spoon in tomato paste and stir until it coats the vegetables and deepens in color.
  6. Pour in beef broth and stir while scraping the bottom of the pot to release flavorful bits.
  7. Add shredded pot roast to the broth and gently mix everything together.
  8. Drop in the rosemary sprig and sprinkle in thyme, salt, and black pepper.
  9. Bring the soup to a gentle boil, then reduce the heat to a slow simmer.
  10. Allow the soup to cook until the potatoes are tender and the vegetables soften.
  11. Stir occasionally while the broth thickens slightly and the flavors develop.
  12. Taste and adjust seasoning as needed.
  13. Remove the rosemary sprig and stir in fresh parsley just before serving.

Notes

Protein: 28 g

Carbohydrates: 26 g

Fat: 15 g

Fiber: 4 g

Sugar: 5 g

Sodium: 640 mg