Friday, August 14, 2015

Vegetable Soup

Whenever I have left over roast beef I freeze it for soup. It might be summer  but with air conditioning it's usually comfortable enough to enjoy a bowl of soup. Today I used 2 of our own tomatoes and that made it even more special!


Left over roast beef, cut into bite-size pieces
1 can beef broth
1 can vegetable broth
2 cups tomato juice
2 cups water
Cabbage, chopped (optional)
Potato, diced (optional)
1 can whole corn
1 can green beans
1 can diced tomatoes (or fresh, diced)
1 cup frozen peas
1 tsp Italian Seasoning
1 clove garlic
squirt of Worchestershire
salt & pepper to taste
a pinch of love

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