With Fall around the corner, It's time to start thinking about soup.
This is great use of leftover Roast.
In large pot add oil, onions, chestnuts and 1/4 of the chopped carrot- cook on med heat until onion becomes soft- add broth and beef- use as much or as little as you wish
Bring to boil- Now add potato and carrot- again bring to boil . now add corn and beans. Turn back heat to a simmer- cover and allow everything to cook together for 30 mins up to 1 1/2 hrs. Salt / pepper to taste
When serving top with fresh Parsley-
Enjoy
If you can save juices from making your roast, use it along with beef broth
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 603 | ||
Calories from Fat: 361 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 54 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 73.1mg | 22 % | |
Sodium 495.1mg | 17 % | |
Potassium 1055.6mg | 28 % | |
Total Carbohydrate 43.3g | 13 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 40.9g | ||
Protein 19.9g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 603
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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