BEEFY VEGETABLE SOUP

Here is a great way to utilize the leftover roast beef and gravy from Monday's recipe!  If you want to wait until next week to make this soup, just freeze the beef and gravy and pull it out when you want.

Left over roast beef

Left over roast beef gravy

2 cups potatoes, cut into small cubes

1 medium onion, finely chopped

1 bag of frozen Lima Beans

½ of a  large bag of frozen Peaches and Cream Corn (use more or less if you prefer)

1 large can (28 oz./796ml) diced tomatoes
2 cups frozen okra, chopped into pieces (add last 30 minutes)

Salt/pepper to taste

Beef broth (have a carton on hand if needed)

*Instructions:

Chop cooked roast beef into small pieces.  Discard any fat.  Combine all ingredients in a large stock pot.  Add as much beef broth as necessary to cover all ingredients.  Bring to a boil and then reduce heat.  Simmer until all vegetables are tender. Check soup often and stir lightly to incorporate flavors and to make sure soup is not sticking.   Add okra the last 30 minutes.  Season to taste. 

*Add any other vegetables or seasonings you want to individualize the soup for your family.

*Soup leftovers may be frozen in serving size zip-lock bags.

*When reheating leftover soup add more beef broth, water, or tomato soup to thin.