Hearty Vegetable Beef Soup

By sjhelling

Ingredients

• 1 package (17 ounces) refrigerated beef roast au jus
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 1 package (16 ounces) frozen mixed vegetables
• 5-1/2 cups water
• 1/4 teaspoon salt
• 1-1/2 cups uncooked mini penne pasta

Preparation

Step 1

Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil.
Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender. Yield: 8 servings.