SUNDAY HERBED POT ROAST SOUP

Sunday Herbed Pot Roast Soup image

I love having leftovers. It means a little less cooking the next day, and I often use them to make soup. With this recipe you could easily substitute leftover roast chicken and chicken broth for the leftover beef and beef broth. -Deonna Weight, Kearns, Utah

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 small onion, diced
1 tablespoon olive oil
3 medium potatoes, cubed
2 large carrots, chopped
1/2 pound sliced fresh mushrooms
3 cans (14-1/2 ounces each) reduced-sodium beef broth
4 teaspoons balsamic vinegar
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt
1-1/2 cups cubed cooked Sassy Pot Roast

Steps:

In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender., Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through.

Nutrition Facts : Calories 192 calories, Fat 6g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges