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Categories:
leftover roast beef water onion Veg-All green beans peas whole kernel corn baby limas garlic salt pepper tomato juice cabbage
Viewed: 53 - Published at: a year agoIngredients
- 2 small soup bones (meaty)
- 1 c. leftover roast beef
- 4 c. water
- 1 medium onion, chopped
- 1 can Veg-All and juice
- 1 can green beans (French)
- 1 can peas
- 1 can whole kernel corn
- 1 can baby limas
- 2 garlic cloves, diced
- 2 tsp. salt or to taste
- 1 tsp. pepper or to taste
- 1 (11.5 fluid oz.) tomato juice
- 1 c. shredded cabbage
Method
- Simmer soup bones in water for about 2 hours.
- Add beef and all other ingredients to pan.
- (Use all 12 to 14 ounce cans vegetables and the juices of all.)
- Simmer at least 1 hour.
- Best if simmered 3 to 4 hours.
