Beef Vegetable Soup Recipe



INGREDIENTS:

  • 2 T. olive oil
  • 1 large onion, diced
  • 1 small bag whole carrots (about 12) peeled and diced
  • 3 – 4 c. leftover beef pot roast
  • 1 (15 oz.) can petite cut diced tomatoes
  • 1 (12 oz.) bag frozen cut green beans
  • 1 (12 oz.) bag frozen corn
  • 1 (10.5 oz.) can beef broth
  • 4 c. vegetable stock
  • salt and pepper to taste

INSTRUCTIONS:

  1. In a large stock pot, heat the oil over medium heat.
  2. Add the onion and carrots and cook for about 5 minutes. Add the rest of the ingredients. Stir well to combine.
  3. Bring the soup to a low boil. Reduce heat to a simmer and cook, covered, for about 30 minutes.
  4. Uncover, stir well and continue to simmer until green beans are tender.
  5. Season with salt and pepper if needed.