Beef Veggie Soup

• 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
• 6 medium carrots, cut into 1/2-inch slices
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each) beef broth
• 3 cups cubed cooked roast beef
• 2 cups sliced fresh mushrooms
• 2 cups frozen cut green beans
• 1 cup frozen peas
• 1 can (15 ounces) tomato sauce
• 2 tablespoons minced fresh parsley

1. Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
2. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

potatoes, carrots, worcestershire sauce, ground mustard, salt, pepper, beef broth, beef, mushrooms, beans, frozen peas, tomato sauce, parsley

Taken from www.tasteofhome.com/recipes/beef-veggie-soup/ (may not work)