Beef Veggie Soup!

It's cold and damp out today, the perfect night for soup! I've decided I have far too much in the fridge, so I'm going to clean house and make my soup using leftovers! I am not a big "leftover eater", so this is huge for me... JD would be SO proud! 

Tonight's creation will be a Jes original!
Beef Veggie Soup! 

Here is what I've found to use:

• Leftover Steak (London Broil)
• 1 Bag frozen mixed veggies
• 1 Large container (48 oz.) College Inn® Beef Broth
• 48 oz. Water
• 1/2 box of Ronzoni® Rotelle Pasta 
• 1 Can (11.5 oz.) of V8® Tomato Juice
• 1 Can (10 oz.) of Campbell's® Tomato Soup
• Salt
• Pepper
• Parsley
• Garlic -minced
• Onion -minced
• Celery Salt
• Basil
• Oregano

Well, here goes...

I cut up the London Broil into thin strips... that was probably the hardest part, to be honest.  Tossed it in a big pot, with the Large container of College Inn® Beef Broth, the frozen mixed veggies, and an equal amount of water and brought it to a boil.  Then I stirred in some Salt and Pepper to taste, sprinkled in some parsley, celery salt, basil, oregano and minced garlic, then poured in a can of V8® Tomato juice and 1 can of Campbell's Tomato Soup as well as 1/2 the box of pasta (that's all that was left!).  

I'll let this boil together until the pasta is el dente, then enjoy! (Hopefully!?) I'll report back later on!

<7:24pm>
Ok, in no way do I mean to toot my own horn, but... the soup was awesome!
I'm completely amazed that anything that good could come from (dreaded) leftovers!
I loved it! In fact, I loved it so much, I just may have some more later on! :)


Verdict: Highly recommended!