Soup From Leftover Roast

• 1 medium onion
• 1/2 green pepper
• 1/2 stalk celery
• 2 Tbsp. oil
• 2 cans Veg-All (No. 2 cans)
• 1 can V-8 juice (8 oz.)
• 1 to 2 bay leaves
• salt and pepper to taste
• 1 tsp. thyme
• 1 tsp. bouquet garni
• 1 tsp. Worcestershire powder or sauce
• 1 tsp. beef bouillon crystals or 1 beef cube
• 2 to 4 c. water
• leftover roast, cut in small bites

1. Saute onion, green pepper and celery in oil.
2. Add roast and gravy if any.
3. Add Veg-All, V-8 juice, bay leaves, salt, pepper, sugar, thyme, bouquet garni, Worcestershire powder or sauce and beef bouillon crystals or cube.
4. Add 2 to 4 cups water.
5. Bring to a boil, then reduce heat and simmer 2 to 3 hours, covered.

onion, green pepper, celery, oil, vegall, bay leaves, salt, thyme, bouquet garni, worcestershire powder, beef bouillon crystals, water, leftover roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1025168 (may not work)