Pronto Beef Vegetable Soup - cooking recipe

Ingredients

3 c. leftover cubed cooked roast beef
1 c. diced carrots
1 c. diced peeled potatoes
1 c. corn
1 c. cut green beans
1/2 c. chopped onion
1 qt. tomato juice
1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 Tbsp. dried or fresh parsley

Preparation

In a large saucepan, combine all ingredients.
Bring to a boil.
Reduce heat and simmer 30 minutes or until vegetables are tender.
If necessary, add 1/2 to 1 cup water to thin soup. Yield:
6 to 8 servings.