Vegetable Soup
Author: Karen Martin
Roast beef, potatoes and carrots was always one of my favorite meals growing up. Not that it wasn't good enough in and of itself, but that also meant vegetable soup was soon to follow. That said, Mom tended to take that to an extreme. I joked that she walked around the table after she was done eating and started reclaiming anything anyone hadn't devoured yet back into the pot for vegetable soup. It may not be exactly true, but I do recall the tomato juice boiling on the stove as dinner was being served, so there was very little down time!
Ingredients
- Roast Beef, Potatoes, Carrots, Green Beans leftover from dinner
- 1 – 2 bottles of Campbell’s Tomato Juice
- 1 Can Corn
- Fire Roasted Diced Tomatoes with garlic, basil, oregano
- Frozen Baby Green Limas – 1 – 2 cups to taste
- ⅓ to ½ head of Cabbage, chopped
- 2 Bay Leaves
- Salt and Pepper to taste
Instructions
- After making Roast Beef, Potatoes, Carrots and Green Beans, I use the leftovers to make Vegetable Soup.
- It depends on amount left whether I use 1 or 2 bottles of Campbell’s Tomato Juice.
- Make sure to use enough Juice to make a true soup blend.
- Cut the roast beef, potatoes and carrots into bite size pieces.
- Use a small amount of green beans (you don’t want to overpower it with too many green beans).
- Add a can of corn and a can of Fire Roasted Diced Tomatoes with garlic, basil and oregano.
- Use ⅓ to ½ head of chopped Cabbage depending on amount of soup.(Don’t leave this out as it adds to taste)
- Add 2 C frozen Baby Green Limas to taste.
- Add 2 Bay Leaves that come out before serving.
- Salt and Pepper to taste since you are adding some fresh things to mixture.
- Bring to a low boil and simmer until flavors blended and all added vegetables are cooked.
- It usually takes about an hour.
