Categories: Soup

Ingredients

• 1 small onion, diced
• 1 tbsp. olive oil
• 3 medium potatoes, cubed
• 2 large carrots, chopped
• 1/2 lb. sliced fresh mushooms
• 3- 14.5 oz. cans beef broth
• 4 tsp balsamic vinegar
• 1 tbsp. dried parsley flakes
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 1/2 cups cubed cooked Sassy Pot Roast (see recipe)

Directions

1. In a Dutch oven, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender.

2. Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. stir in beef; heat through.

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