Soup, Stew and Chili: Warm Soup, Stew and Chili: Pot Roast Soup

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

Author: Recipe and photo courtesy of Aimee's Adventures
Date: March 31, 2009

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

Serves: 6 person(s)
Yield: 6 x 1 cup servings

Preparation Time: 15 mins
Cooking Time: 7 hrs

Ingredients:

9 oz shredded cooked lean roast (approx. 1-1/2 cups)
1 1/2 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
14 oz 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.