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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Potatoes and roast beef come together in this rich and hearty soup. The result is a well-balanced, flavorful dish perfect for the fall. Ingredients:
4 cups water |
3 cups cubed cooked beef chuck roast |
4 medium red potatoes, cubed |
4 ounces sliced fresh mushrooms |
1/2 cup chopped onion |
1/4 cup ketchup |
2 teaspoons beef bouillon granules |
2 teaspoons cider vinegar |
1 teaspoon brown sugar |
1 teaspoon worcestershire sauce |
1/8 teaspoon ground mustard |
1 cup coarsely chopped fresh spinach |
Directions:
1. In a Dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until potatoes are tender. Stir in spinach; cook 1-2 minutes longer or until tender. Yield: 6 servings (2 quarts).
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