Beef Pot Roast Soup
Tender beef, slow simmered in a low sodium broth makes a delicious, warming soup great for cold winter days.
- 2 1/3 pounds boneless chuck roast
- 64 ounces beef broth (no fat, low sodium)
- 2 cups peeled and chopped carrots
- 1 large Russet potato ,peeled and diced
- 1 large sweet onion ,chopped
- 2 large garlic cloves ,slivered
- black pepper ,to taste
Place the beef in a large pot with the broth. Bring to a boil, reduce heat, and simmer for 1-2 hours (from frozen or fresh), until the beef is tender. Meanwhile, chop the vegetables.
Once the beef is tender, turn off the heat, remove the beef to a cutting board and chop or shred the beef. Add the vegetables to the pot, bring to a boil over high heat, reduce heat to a simmer, add the beef back to the pot, and simmer until the vegetables and beef are tender. Serve with a salad for a complete meal.
Calories: 403kcal | Carbohydrates: 15g | Protein: 38g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 1303mg | Potassium: 1099mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7150IU | Vitamin C: 7.5mg | Calcium: 80mg | Iron: 4.8mg