Vegetable Soup

6-8 (14oz) cans of beef broth

1 med onion, diced

4 stalks celery diced

2 bay leaves

1 large can of V-8 juice

2-3 lbs leftover beef roast, cut into bit size pieces 

(you can also use stew meat)

3 small zuchini, peeled and cubed.

Combine all ingredients in a large pot and simmer over low heat until onion and celery are tender. Remove bay leaves and discard.

Add to soup:

1 (28oz) can diced tomatoes undrained

2 (15oz) can Great Northern beans, drained and rinsed 

1 (15 oz) can corn, drained

1 (15oz) cut green beans, drained

1 (15oz) can peas drained

1 (15oz) can sliced carrots, drained

2 (15oz) cans diced potatoes, drained

Heat until hot over low heat. You can add any shape of cooked small pasta. We like "ditali".  Freezes very well. For Beef Noodle, omit the canned veggies and stir in cooked noodles of your choice.