Old-Fashioned Beef Soup

Use leftover cooked beef in this hearty vegetable soup.

Ingredients

2 cups water

1 cup canned Italian tomatoes (with liquid); drain, seed, and dive tomatoes, reserving liquid

4 1/2 ounces pared all-purpose potato, cut into 1/2-inch cubes

3 ounces diced cooked beef

1/2 cup each sliced carrot, celery, and mushrooms

1/4 cup each chopped onion and frozen whole-kernel corn

2 packets instant beef broth and seasoning mix

1 tbsp chopped fresh parsley

1/8 tsp pepper

Method

• In 3-quart microwavable casserole combine all ingredients except parsley and pepper; microwave on High (100%) for 15 minutes, until potato is fork-tender, stirring halfway through cooking.

• Stir in parsley and pepper.

• MAKES 2 SERVINGS.

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