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:

    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.

Nutritional Information
(Per Serving)

Calories:202 cals
Kilojoules:846 kJ
Fat:2.6 g
Carbohydrates:28.4 g
Protein:16.3 g
Cholesterol:23.3 mg
Sodium:526 mg
Saturated Fat:0.9 g
Fiber:3.6 g
Calcium:33.0 mg
Total Sugars:7.8 g

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