High-Protein Pot Roast Soup is a comforting soup. This soup is enriched with protein & fiber so we don’t feel hungry till next meal. It contains beef, olive oil, carrots, garlic, celery stalks, onions, potatoes, green beans, beef broth, tomato paste, herbs, and seasonings. These are very easily obtainable items, and it is very simple to prepare this soup as well. This soup takes 2 hours to prepare, but it’s this time. High-Protein Pot Roast Soup is served with garlic toast, flat bread, or parmesan to make it more filling. This soup doesn’t lose its texture or taste while storing it, so it is best for meal prep.
STATS:
- Calories: 320 kcal
- Time for prep: Twenty minutes
- Serving size: 1 bowl
- Cook time: 2 hours
- Serving: 6
- Cuisine: American
- Total time: 2 hours 20 minutes
- Course: Dinner
- Diet: High-Protein
TOOL:
- Big Dutch oven
- Sharp knife
- Wooden spoon
- Cutting board
- Ladle
INGREDIENTS:
- 500 g lean beef chuck roast
- 1 tbsp. olive oil
- 1 medium onion
- 3 garlic cloves
- 2 carrots
- 2 celery stalks
- 2 medium potatoes
- 1 cup green beans
- 1.5 L beef broth
- 1 tablespoon tomato paste
- One tsp. dried thyme
- One tsp. dried rosemary
- Salt and black pepper
- One bay leaf
- 1 cup cooked lentils
INGREDIENT NOTES:
BEEF CHUCK ROAST:
- We have to choose the low-fat cuts and trim the additional fat content. It is high in protein. Cook them on a slow flame so they get tender properly.
LENTILS:
- It is a great vegan protein addition that helps to thicken the consistency. It also adds fiber and nutrients to the dish.
VEGETABLES:
- It is best to utilize firm and fresh vegetables to provide a good texture. You can add the preferred vegetables you want.
HERBS:
- Use the dry herbs like thyme or rosemary to include an aroma. You can add the preferred choice of the herbs you want.
OLIVE OIL:
- It is used to saute the beef and to make it more flavorful. It also adds the healthy fat content. Use the avocado oil instead.
SALT & BLACK PEPPER:
- They are used to add a little spice & also stabilize the flavor of this soup. You can add the quantity of black pepper and salt as you like.
INSTRUCTIONS:
- Warm the oil in the big pot on a moderate flame.
- Then add the cubes of beef and saute them till they get brown, then put them in the plate.
- Add the garlic and onions to similar pots and toss them till we get a nice aroma.
- Include the celery, potatoes, and carrots, and cook for 5 minutes.
- Then add the thyme, black pepper, tomato paste, salt, and rosemary.
- Add the beef to the pot, and then include the bay leaf and broth.
- Wait for the broth to boil, then slow the heat & cook for two hours till the beef gets soft.
- Include the green beans & cooked lentils in soup in the last 20 minutes.
- Have the soup & add more seasoning if required.
SERVING SUGGESTIONS:
BREAD PAIRING:
- Whole Wheat Bread
- Sourdough Bread
- Garlic Bread
- Protein Flatbread
SIDE DISHES:
- Green Salad
- Steamed Broccoli
- Roasted Asparagus
- Grilled Zucchini
TOPPINGS:
- Fresh Parsley
- Grated Parmesan
- Greek Yogurt
- Cracked Black Pepper
BEVERAGE PAIRING:
- Herbal Tea
- Sparkling Water
- Lemon Water
- Iced Green Tea
PROTEIN SIDES:
- Boiled Eggs
- Cottage Cheese
- Grilled Chicken Strips
- Roasted Chickpeas
TIPS:
- Brown the beef properly to provide a deep taste.
- Cook the beef on a slow flame for a long time so it gets tender well.
- Modify the consistency of soup by adding extra broth if required.
- Include the extra chickpeas or beans to add more protein to the soup.
STORAGE INFORMATION:
FRIDGE:
- Add the soup to the tight vessel & stock for 4 days.
FREEZER:
- Make the portion and freeze the soup for 3 months.
FAQs:
Will I use a slow cooker to make the soup?
- Yes, we can easily prepare the soup in a slow cooker and cook it on low flame for 7 to 8 hours.
How to add more protein to this soup?
- Include the additional quinoa, beans, or lentils in this soup to add more protein.
How can I prepare the low-carb soup?
- Use the cauliflower or zucchini instead of potatoes to prepare the low-carb soup.
NUTRITIONAL INFORMATION:
No of calories: 320 kcal
Total carbs: 22 g
Protein: 30 g
Net carbs: 18 g
Fiber: 4 g
Fat: 10 g
Serving size: 350 g
Iron: 3.5 g
Serving: 1 bowl
Calcium: 0.12 g
Vitamin A: 0.6 g
Sodium: 0.7 g
Potassium: 0.8 g
