Pot Roast Soup

Pot Roast Soup

Cooked in a slow cooker, such as a crock-pot, this delicious soup is nourishing and warming.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (15 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 7 hrs

Yield: 6 x 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe

Ingredients Convert to Imperial

  • 257.14 g shredded cooked lean roast (approx. 1-1/2 cups)
  • 1 1/2 cup sliced carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 400 g chopped potatoes (approx. 2-1/2 cups)
  • 1 red pepper, chopped
  • 1 (10 oz) can Campbell's® Healthy Request Tomato Soup
  • 1 tsp dried parsley flakes
  • 3/4 cup hot water
  • 1/8 tsp black pepper
  • 1 (12 oz) jar Heinz® Fat Free Beef Gravy

Directions:

Spray crock-pot with non-stick cooking spray. Place roast, carrots, celery, onion, potatoes, and red pepper in bottom of crock-pot.

In separate bowl, mix together tomato soup, parsley, water, black pepper, and gravy. Pour over roast/vegetables and mix to combine.

Cover and cook on low for 6 to 8 hours. Mix well before serving.

Tips:

This is a great way to use up leftover roast and vegetables.

Thanks to Recipe and photo courtesy of Aimee's Adventures