Pronto Beef Vegetable Soup
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A home-kitchen version of pronto beef vegetable soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3 c. leftover cubed cooked roast beef
- 1 c. diced carrots
- 1 c. diced peeled potatoes
- 1 c. corn
- 1 c. cut green beans
- 1/2 c. chopped onion
- 1 qt. tomato juice
- 1/2 tsp. salt
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 Tbsp. dried or fresh parsley
Method
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 1/2 to 1 cup water to thin soup. Yield:
6 to 8 servings.
Rate:
