Vegetable Beef Soup

Name: Vegetable Beef Soup
Yield: Serves 6; 1 cup per serving
Ingredients: Cooking spray; 1 medium onion, chopped; 1 medium rib of celery, diced; 1 medium carrot, sliced; 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled; 2 medium garlic cloves, minced; 1/2 teaspoon dried thyme, crumbled; 4 cups Beef Broth (page 52) or commercial fat-free, no-salt-added beef broth; 1 cup chopped cooked lean roast beef, cooked without salt, all visible fat discarded; 1 cup cut fresh or frozen green beans; 1 medium tomato, chopped; Pepper to taste

January 26, 2012

Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef, page 170) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce.

Recipe notes

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