Turn leftover corned beef into a fast and tasty soup.

Corned Beef Soup

2 (16-ounce) cans mixed vegetables
12 ounces corned beef, diced
2 (10.75-ounce) cans condensed tomato soup, undiluted
1 cabbage, cored and chopped
4 potatoes, peeled and diced
3 onions, chopped
1/2 teaspoon ground black pepper

1. Drain mixed vegetables, reserving the liquid. Combine the reserved liquid with diced corned beef, tomato soup (undiluted), water, chopped cabbage, diced potatoes, chopped onions, and pepper in a large kettle. Bring to a boil; cover, reduce heat, and simmer for 35 minutes, stirring occasionally. Stir in mixed vegetables, cover, and cook an additional 10 minutes.

Makes 10 servings.