Vegetable Soup

Whenever I have left over roast beef I freeze it for soup. It might be summer  but with air conditioning it's usually comfortable enough to enjoy a bowl of soup. Today I used 2 of our own tomatoes and that made it even more special!

Ingredients:

Left over roast beef, cut into bite-size pieces

1 can beef broth
1 can vegetable broth

2 cups tomato juice

2 cups water

Carrots

Onion

Cabbage, chopped (optional)
Potato, diced (optional)

1 can whole corn

1 can green beans

1 can diced tomatoes (or fresh, diced)

1 cup frozen peas
1 tsp Italian Seasoning
1 clove garlic
squirt of Worchestershire

salt & pepper to taste
a pinch of love

Combine all ingredients EXCEPT canned vegetables in a large stock pot. Simmer for an half an hour then add canned vegetables. Continue simmering 1 or more hours.