Beef Pot Roast Soup
This Pot Roast Soup is cozy and delicious! An easy Roast Beef Soup Recipe that you can make in no time for dinner!
Servings: 6 people
Calories: 248kcal
Ingredients
- 2 lb top round roast
- ½ teaspoon olive oil
- 5 carrots peeled
- 2 celery stalks
- 1 onion halved
- 6 oz can tomato paste
- 1/2 cup pasta
- ¼ teaspoon salt
- ½ teaspoon black pepper
- Water about 8 quarts, fill up the pot
Instructions
- Trim fat off roast using a sharp knife or scissors.
- Add olive oil to the pot. Sear the roast until browned on each side.
- Add everything to the pot and fill with water.
- Cover & boil for 6-7 hours -adding more water if necessary.
- Strain the soup through a large strainer, saving the broth in a large pot.
- Discard onion. Slice carrots & celery into small pieces and set aside.
- Shred and chop the beef into small pieces.
- Add shredded beef, carrots and celery to the broth. Stir to combine.
- In a small pot of boiling water, cook small pasta according to package directions.
- Serve soup over cooked pasta or plain.
Video
Nutrition
Calories: 248kcal | Carbohydrates: 8g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 317mg | Potassium: 773mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8590IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 4mg
