Presto Vegetable Beef Soup

By á-47

Uses refrigerated beef roast au jus

Ingredients

• 1 pkg. (17 oz) refrigerated beef roast au jus
• 1 cans (14.5 oz) Italian diced tomatoes, undrained
• 1 pkg. (16 oz) frozen mixed vegetables
• 5 1/2 cups water
• 1/4 tea. 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 alt. Bring to a boil.

Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.