Vegetable Beef Soup

 

Nothing like a good bowl of hot steaming soup on a cold day !

 

1/2 -1 pound leftover roast, cubed
1 medium onion, chopped
1 clove garlic, minced
16oz. can tomatoes, stewed  or ro-tel tomatoes for a little heat
1 cup celery, diced
2 medium carrot, diced
1 large potato, diced
16 ounces frozen whole corn kernels
16 ounces frozen mixed vegetables

1 cup water
1 teaspoon salt and pepper to taste

 

In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the beef, tomatoes, salt, pepper, water and the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. Adjust seasonings to taste.

 

I serve with crackers or cornbread!