🕒 Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, thinly sliced
- 3 medium russet potatoes, peeled and diced into ½-inch cubes
- 3 cups beef broth
- 1 pound leftover pot roast beef, sliced or shredded
- 1 (13.5 oz) can tomato sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Step-by-Step Instructions:
- Sauté the aromatics:
Heat vegetable oil in a large Dutch oven over medium-high heat. Add diced onion, garlic, and sliced carrots. Cook for 3–4 minutes until tender and fragrant. 🧄 - Add potatoes and broth:
Stir in diced potatoes and beef broth. Bring the mixture to a boil over medium heat. - Incorporate the beef and sauce:
Add your leftover pot roast and pour in the tomato sauce. Stir well, then reduce the heat and cover the pot. - Simmer to perfection:
Let the soup simmer on low heat for about 10 minutes, or until the potatoes are fork-tender and the beef is warmed through. 🍲 - Season and serve:
Sprinkle in the Italian seasoning, salt, and black pepper. Garnish with fresh parsley if desired. Serve hot and enjoy the comfort in every spoonful!
Pro Tips:
- Make ahead: This soup stores well in the fridge for up to 4 days. Flavors get even better!
- Freeze friendly: Cool completely before transferring to freezer-safe containers. Reheat on the stove.
- Veggie boost: Add frozen peas or green beans in the last few minutes for extra color and nutrition.
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 420 | 22g | 34g | 18g | 5g | 6g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
