Pot Roast Soup

Pot Roast Soup

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


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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


  • 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


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.


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

Thanks to Recipe and photo courtesy of Aimee's Adventures

Nutritional Info (per serving)

CALORIES 202 cals
Kilojoules 846 kJ
Fat 2.6 g
Saturated Fat 0.9 g
Cholesterol 23 mg
Sodium 526 mg
Carbohydrates 28.4 g
Fiber 3.6 g
Total Sugars 7.8 g
Protein 16.3 g
Calcium 33.0 mg
Note: A dash indicates no data is available.