Pot Roast Soup
Cooked in a slow cooker, such as a crock-pot, this delicious soup is nourishing and warming.
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.
Tips:
This is a great way to use up leftover roast and vegetables.