low-calorie • gluten-free

Active 30 Min

Total 2 hrs

Pot Roast Soup

Plenty of veggies—and of course meat and potatoes—guarantee that this ode to the classic Sunday supper will satisfy even the hungriest diners.

• 2 pounds boneless beef chuck roast, cut into 1-inch pieces
• 1½ teaspoons kosher salt, divided
• ½ teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 cup dry red wine (see Tip)
• 6 medium red potatoes, cut into 1-inch pieces
• 2 cups chopped onions
• 2 large carrots, chopped
• 1 cup sliced baby bella (cremini) or white mushrooms
• 1 15-ounce can fire-roasted crushed tomatoes
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• ½ cup reduced-fat sour cream
• ¼ teaspoon ground pepper

1. Season beef with 1 teaspoon salt and pepper. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 4 minutes. Add wine and bring to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring occasionally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring occasionally, for 1 minute.

2. Add broth, thyme, bay leaf and the remaining ½ teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1½ hours.

3. Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.

►► MAKE AHEAD: Refrigerate for up to 4 days.

Serves 8: 1½ cups each

Calories 483 | Fat 20g (sat 8g) | Cholesterol 99mg | Carbs 37g | Total sugars 7g  (added 0g) | Protein 32g | Fiber 5g | Sodium 616mg | Potassium 1,239mg.

Nutrition bonus: Vitamin A (67% daily value) | Vitamin C (43% dv) | Vitamin B₁₂ (31% dv) | Iron (23% dv).

Water or additional broth may be substituted for the red wine, if you like.