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Sunday Herbed Pot Roast Soup

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
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    6 servings


  • 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


  • 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
1-1/3 cups: 192 calories, 6g fat (1g saturated fat), 23mg cholesterol, 618mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

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