YANKEE POT ROAST SOUP

Yankee Pot Roast Soup image

Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!)

Provided by fluffystew

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
1 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons fresh garlic, minced
3 tablespoons butter
2 medium onions, cut in chunks
2 medium carrots, cut in thick slices (or I use whole baby carrots)
4 red potatoes, cut in chunks (whatever you consider a decent bite size)
2 stalks celery, cut in thick slices
1 quart chicken broth (I use the Campbells 900 ml ready-to-serve carton)
1 quart beef broth
1 (156 ml) can tomato paste
2 bay leaves
1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning

Steps:

In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
Add salt, pepper, garlic, broth, vegetables and tomato paste.
Bring to a boil.
Add bay leaves and Magi.
Reduce heat to medium-low (so soup is simmering).
Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

Nutrition Facts : Calories 325.4, Fat 10.7, SaturatedFat 5.3, Cholesterol 84, Sodium 1446.5, Carbohydrate 26.7, Fiber 3.9, Sugar 6.4, Protein 32.1

*** Explore more Yankee Pot Roast Soup Recipes »

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