Vegetable Soup
Recipe from
Kinsley Family Cookbook
Ingredients
- Use left-over beef, carrots and potatoes from the Sunday Pot Roast recipe.
- Any frozen vegetables
- Beef gravy
- Water
- Beef broth (thinned – see below)
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. Italian seasonings
Instructions
- Cut left-overs into bit sized pieces and add to a large pot.
- Add some gravy, water and diluted beef broth or Ragu spaghetti sauce until it looks soupy.
- Add any vegetables you have around the house (such as diced tomatoes, frozen mixed vegetables, spinach, cannellini beans, etc.)
- Season with a teaspoon of sugar, salt, pepper and Italian seasonings.
- Bring all ingredients to a boil and then simmer on low for at least 30 minutes.
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Photo credit: TheCountryCook.com
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