Hearty Vegetable Beef Soup 4 Recipe

  • 1 package refrigerated beef roast au jus (I think the one I found is a Hormel product, but Im sure there are others and Im sure it would be equally good if you had left over meat from a homemade (17 ounce pkg)
  • 2 cans each) Italian diced tomatoes, undrained (14 1/2 ounce cans)
  • 1 package frozen mixed vegetables (again, this is a simplicity thing like using the refrigerated roast, but Im sure substituting bits of left over vegetables would do great as well) (16 ounce pkg)
  • 5 1/2 cups water
  • 1/4 teaspoon salt
  • 1 1/2 cups uncooked mini penne pasta
Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt.

Bring to a boil.

Stir in pasta. Reduce heat; Simmer uncovered for 15 minutes or until flavors are blended and pasta is tender.

Yield: 8 servings.

Similar Recipes
Hearty Vegetable Beef Soup
beef broth
canned tomatoes
crushed rosemary
Taco Soup
dry ranch mix
Rotel tomatoes
taco seasoning
tomato juice
Italian Wedding Soup
bread crumbs
chicken broth
finely chopped parsley
fresh spinach

Hearty Vegetable Beef Soup 4 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com