Vegetable Beef Soup

This is another recipe that can't be beat by any canned soup. I learned it from my Granny Case. It's a great use of leftover roast beef. This soup tastes amazing the next day. Super quick to reheat for a hearty dinner. 

Vegetable Beef Soup:

1-2 large stalks celery, chopped

1/4 cup onion, diced

1/4 cup carrots, diced

2 tsp butter

1-2 cups leftover roast beef, chopped (any kind of leftover beef will do, even hamburger)

1/2 cup zucchini with skin, diced

1/2 can chopped tomatoes, with juice (14.5 oz can)

1-2 cups beef bone broth, or beef broth, or beef bouillon/water

1 cup hemp hearts (optional)

salt & pepper to taste

In a soup pot, saute celery, onion, and carrots in butter about 5 minutes on medium heat. Add meat, zucchini, and tomatoes. Add enough broth to make the desired amount of soup.  Bring to a boil, then turn down to a simmer for 10 minutes. Salt and pepper to taste. Stir in the hemp hearts and simmer another 5 minutes. Serve hot. Cool completely and store, covered, in the refrigerator for up to 3 or 4 days.  Makes 4 servings.