Saturday, January 1, 2011

Beef Vegetable Soup

Richard serving soup
Left over roast beef, cut into bite-size pieces
1 can beef broth
2 cups tomato juice
2 cups water
2 Tbsp onion soup bullion
Carrots
Onion
Cabbage
1 can whole corn
1 can green beans
1 can whole tomatoes
1 cup frozen peas
salt & pepper to taste

Combine all ingredients EXCEPT canned vegetables in a large stock pot. Simmer for an hour then add canned vegetables. Continue simmering 1 or more hours.