Description
Warm up with a comforting bowl of Mississippi Roast Soup, a hearty and flavorful dish perfect for chilly days. This soup is a delicious twist on the classic Mississippi pot roast, featuring tender shredded beef in a savory broth with aromatic vegetables and zesty pepperoncini peppers.
Ingredients
Scale
Broth:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup sliced pepperoncini peppers (plus 2 tablespoons juice from the jar)
Soup:
- 3 cups cooked shredded beef roast (such as leftover Mississippi pot roast)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 large potato (diced)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons unsalted butter
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cook until softened, about 5 minutes.
- Add Flavorings: Stir in garlic, then add ranch seasoning, au jus mix, beef broth, diced tomatoes, pepperoncini peppers with juice, potato, thyme, and black pepper. Bring to a boil.
- Simmer: Reduce heat, simmer for 20 minutes until potatoes are tender.
- Finish Soup: Stir in shredded beef and butter. Simmer for 10 more minutes to blend flavors. Adjust seasoning with salt if needed.
- Serve: Enjoy hot with bread!
Notes
- If you don’t have leftover Mississippi roast, you can use cooked shredded chuck roast or brisket.
- This soup can be made in a slow cooker—combine all ingredients and cook on low for 6 hours.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
