“Pot Roast” Steak & Potato Soup with Carrot & Thyme

Cook:20min

Bust out your favorite soup pot, cause it’s thyme to get sear-ious—this isn’t your everyday meat and potatoes! Inspired by hearty, comforting pot roast, this cozy medley stars steak sizzled with onion and thyme, then simmered in a beefy broth along with carrots and potatoes until perfectly tender. So go on and grab your fanciest soup spoon, and enjoy every soul-warming sip.

Updated at: Sat, 27 Apr 2024 11:04:52 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories362.3 kcal (18%)

Total Fat11.5 g (16%)

Carbs27.9 g (11%)

Sugars7.4 g (8%)

Protein39 g (78%)

Sodium739.5 mg (37%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Beef Stock Concentrate

Instructions

Step 1

Wash and dry produce. Halve, peel, and finely chop onion. Dice potatoes into ½-inch pieces. Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. Pat steak dry with paper towels; season all over with salt and pepper.

Step 2

Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add steak, onion, and thyme (add another drizzle of oil if pot seems dry). Cook, stirring occasionally, until steak is lightly browned, 2 minutes.

Step 3

Add tomato paste and 1 TBSP flour (2 TBSP for 4 servings) to pot with steak mixture; stir to coat. Cook, stirring, until fragrant and darkened, 30 seconds.

Step 4

Stir potatoes, carrot, stock concentrates, and 2 cups water (4 cups for 4 servings) into pot. Bring to a boil, then reduce to a simmer. Cook, covered, stirring occasionally, until veggies are tender and steak is cooked through, 8-10 minutes. Taste and season with salt and pepper if desired.

Step 5

Divide soup between bowls.