Soup From Leftover Roast - cooking recipe

Ingredients
    1 medium onion
    1/2 green pepper
    1/2 stalk celery
    2 Tbsp. oil
    2 cans Veg-All (No. 2 cans)
    1 can V-8 juice (8 oz.)
    1 to 2 bay leaves
    salt and pepper to taste
    1 tsp. thyme
    1 tsp. bouquet garni
    1 tsp. Worcestershire powder or sauce
    1 tsp. beef bouillon crystals or 1 beef cube
    2 to 4 c. water
    leftover roast, cut in small bites
Preparation
    Saute onion, green pepper and celery in oil.
    Add roast and gravy if any.
    Add Veg-All, V-8 juice, bay leaves, salt, pepper, sugar, thyme, bouquet garni, Worcestershire powder or sauce and beef bouillon crystals or cube.
    Add 2 to 4 cups water.
    Bring to a boil, then reduce heat and simmer 2 to 3 hours, covered.

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