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Pot Roast Soup




Source of Recipe


wwb


Recipe Introduction


6 servings
4 points per serving


List of Ingredients




9 oz. Shredded Cooked Lean Roast (Approx. 1.5 Cups)
1 1/2 Cups Sliced Carrots
1 Cup Chopped Celery
1/2 Cup Chopped Onion
14 oz. Chopped Potatoes (approx. 2.5 Cups)
1 Red Pepper, chopped
1 (10 oz.) Can Campbell’s Healthy Request Tomato Soup
1 teaspoon Dried Parsley Flakes
3/4 Cup Hot Water
1/8 teaspoon Black Pepper
1 (12 oz.) Jar Heinz Fat Free Beef Gravy

Recipe



Spray crockpot with non-stick cooking spray. Place Roast, carrots, celery, onion, potatoes and red pepper in bottom. In separate bowl, mix tomato soup, parsley, water, black pepper and gravy. Pour over vegetables and mix to combine. Cover and cook on low for 6-8 hours.
Mix well before serving. This is a great way to use up left over Roast.


6 servings
4 points per serving


Per Serving: 208 Calories; 3g Fat (13.0% calories from fat); 17g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 485mg Sodium. Exchanges: 1 Grain (Starch); 1 Vegetable; 0 Fat.