Name: Sunday Herbed Pot Roast Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 small onion, diced -; 1 tablespoon olive oil -; 3 medium potatoes, cubed -; 2 large carrots, chopped -; 1/2 pound sliced fresh mushrooms -; 3 cans (14-1/2 ounces each) reduced-sodium beef broth -; 4 teaspoons balsamic vinegar -; 1 tablespoon dried parsley flakes -; 1/2 teaspoon garlic powder -; 1/2 teaspoon dried thyme -; 1/2 teaspoon dried rosemary, crushed -; 1/4 teaspoon pepper -; 1/8 teaspoon salt -; 1-1/2 cups cubed cooked Sassy Pot Roast -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sunday Herbed Pot Roast Soup

1. 1 small onion, diced -

2. 1 tablespoon olive oil -

3. 3 medium potatoes, cubed -

4. 2 large carrots, chopped -

5. 1/2 pound sliced fresh mushrooms -

6. 3 cans (14-1/2 ounces each) reduced-sodium beef broth -

7. 4 teaspoons balsamic vinegar -

8. 1 tablespoon dried parsley flakes -

9. 1/2 teaspoon garlic powder -

10. 1/2 teaspoon dried thyme -

11. 1/2 teaspoon dried rosemary, crushed -

12. 1/4 teaspoon pepper -

13. 1/8 teaspoon salt -

14. 1-1/2 cups cubed cooked Sassy Pot Roast -

How to cook deliciously - Sunday Herbed Pot Roast Soup

1. Stage

In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender.

2. Stage

Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through.