Mouth-Watering Quick Vegetable Soup Recipe

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Rating:

(9 votes) 4 9

This is an excellent recipe to use up leftover broth from a roast – it makes it extra-flavorful.

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Serving Size / Yield

6 servings

Ingredients

  • 1 quart beef broth (left from the roast combined with water or add canned broth if necessary)
  • 1 C. tomato sauce
  • 1/2 C. minced onion
  • 1 C. cabbage
  • 2 C. mixed vegetables
  • 1/2 tsp. dried thyme
  • 1/8 tsp. pepper
  • 1/4 C. pasta, uncooked
  • 1 C. roast beef, cubed

Directions

In a large pan bring everything but the pasta or noodles to a boil. Add pasta and simmer 10 minutes or until tender. Add meat and heat through. This is good with garlic bread. This can easily be put in a crockpot on low around lunch time and be ready by supper. Save the noodles or pasta out until the last 1/2 hour.

Reviews (2)

  • A decent rule of thumb for figuring out how many servings: add up the nyumber of cups of ingredients. Decide how big your servings will be, for example 1-1/2 cups. Devide the total by the size of the servings and you will get a pretty close answer

    Flag as inappropriate Marynortman  |  September 28, 2008

  • Sounds good, but how many servings does this make?

    Flag as inappropriate nitemarX  |  September 28, 2008