Pronto beef/vegetable soup

Yield: 1 servings

Measure Ingredient
3 cups Roast beef
\N \N Leftover cubed cooked
1 cup Carrots -- diced
1 cup Potatoes -- diced peeled
1 cup Corn
1 cup Cut green beans
½ cup Onion -- chopped
1 quart Tomato sauce
½ teaspoon Salt
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 tablespoon Fresh parsley -- chopped

In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add ½ to 1 cup water to thin soup. Yield: 6-8 servings Recipe By : Taste of Home

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