Hearty Vegetable Beef Soup
6 ingredients
2 steps
Ingredients
- 1 package (17 ounces) refrigerated beef roast au jus
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1 package (16 ounces) frozen mixed vegetables
- 5-1/2 cups water
- 1/4 teaspoon salt
- 1-1/2 cups uncooked mini penne pasta
Directions
-
1Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil.
-
2Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.
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