Leftover Roast Beef Soup
Leftover roast beef in the frig? Forget making hash or the same old sandwiches with it, instead do something different and turn it into a hearty beef and vegetable soup.
2 tablespoons vegetable oil
1 onion, peeled and chopped
6 cups water
2 tablespoons beef base or bouillon granules
1/2 pound cooked roast beef, shredded
2 cups shredded cabbage
2 carrots, peeled and sliced
1 large potato, peeled and diced
1 teaspoon crushed dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup short pasta, such as macaroni or orzo
- Heat a large, heavy-bottomed pan over medium heat. Add oil and sauté onion until softened, about 5 minutes. Stir in water, beef base, roast beef, cabbage, carrots, potato, parsley, paprika, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for 45 minutes, or until vegetables are tender. Add pasta and cook until tender, about 10 more minutes. Serve immediately.
Makes 4 servings.