VEGETABLE BEEF SOUP

By curly

Ingredients

• 2 (14.5 oz) cans beef broth
• 1 Tbsp Worcestershire sauce
• 1 tsp ground mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 medium potatoes, peeled and cubed
• 6 medium carrots, cut into 1/2-inch slices
• 3 cups cooked cubed beef
• 2 cups frozen cut green beans, thawed
• 2 cups sliced fresh mushrooms or 1 can drained
• 1 cup frozen peas, thawed
• 1 (15 oz) can tomato sauce
• 2 Tbsp minced fresh parsley
• 1 small can V8 juice

Preparation

Step 1

In a Dutch oven or soup kettle, combine the broth, Worcestershire sauce, mustard, salt and pepper. Stir in potatoes and carrots. Bring to a boil.

Reduce heat; cover and simmer for 12 minutes or until carrots are crisp-tender.

Stir in remaining ingredients. Return to boil. Reduce heat; simmer, uncovered, for 5 minutes or until the vegetables are tender.