3 c. leftover cubed, cooked roast beef
1 c. carrots, diced
1 c. peeled potatoes, diced
1 c. corn
1 c. cut green beans
1/2 c. onion, chopped
1 qt. tomato sauce
1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. chopped fresh parsley
In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup. Yield 6 to 8 servings.
