Beef Vegetable Soup

By srumbel

So that Italian Pot Roast I made last week yielded a lot of leftovers. With them I threw together this simple beef vegetable soup that fed us for the next three days
from foodtasticmom.com

Ingredients

• 2 T. olive oil
• 1 large onion, diced
• 1 small bag whole carrots (about 12) peeled and diced
• 3 - 4 c. leftover beef pot roast
• 1 (15 oz.) can petite cut diced tomatoes
• 1 (12 oz.) bag frozen cut green beans
• 1 (12 oz.) bag frozen corn
• 1 (10.5 oz.) can beef broth
• 4 c. vegetable stock
• salt and pepper to taste

Preparation

Step 1

n a large stock pot, heat the oil over medium heat. Add the onion and carrots and cook for about 5 minutes. Add the rest of the ingredients. Stir well to combine. Bring the soup to a low boil. Reduce heat to a simmer and cook, covered, for about 30 minutes. Uncover, stir well and continue to simmer until green beans are tender. Season with salt and pepper if needed.