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Pronto Beef Vegetable Soup

You will bowl over family, friends with speedy soup—it's done beef-ore you know it!—Dottie Casale, Ilion, New York
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    6-8 servings

Ingredients

  • 3 cups leftover cubed cooked roast beef
  • 1 cup diced carrots
  • 1 cup diced peeled potatoes
  • 1 cup corn
  • 1 cup cut green beans
  • 1/2 cup chopped onion
  • 1 quart tomato sauce
  • 1/2 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh parsley

Directions

  • 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.

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