Beef Vegetable Soup Recipe
- 2 T. olive oil
- 1 large onion diced
- 1 small bag whole carrots about 12 peeled and diced
- 3 – 4 c. leftover beef pot roast
- 1 15 oz. can petite cut diced tomatoes
- 1 12 oz. bag frozen cut green beans
- 1 12 oz. bag frozen corn
- 1 10.5 oz. can beef broth
- 4 c. vegetable stock
- salt and pepper to taste
In a large stock pot, heat the oil over medium heat.
Add the onion and carrots and cook for about 5 minutes. Add the rest of the ingredients. Stir well to combine.
Bring the soup to a low boil. Reduce heat to a simmer and cook, covered, for about 30 minutes.
Uncover, stir well and continue to simmer until green beans are tender.
Season with salt and pepper if needed
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