Quick Veggie Beef Soup

• 14-1/2 ounces, weight Diced Tomatoes
• 1 cup Chopped Onion
• 1 Tablespoon Fresh Garlic
• 16 ounces, weight Bag Frozen Mixed Vegetables (carrots, Green Beans, Peas And Corn)
• 1 cup Chopped Green Cabbage
• 1 teaspoon Dried Thyme
• 1 quart Chicken Stock (I Use Low Sodium)
• 12 ounces, fluid V8 Juice
• 1-1/2 cup Water
• 2 Tablespoons Beef Better-Than-Bouillon
• 1 pound Leftover Pot Roast, Cut Into Bite Size Chunks
• 1 teaspoon Sriracha (optional)

1. 1. Place the tomatoes, onion, and garlic in a food processor and process until smooth.
2. 2. Empty tomato mixture into a large pot. Add mixed vegetables, cabbage, thyme, chicken stock, V8, water, and beef bouillon. Bring to a low boil, then add the beef and Sriracha.
3. 3. Continue to cook for about 10 minutes, or until vegetables are tender. Season to taste with salt and pepper.

tomatoes, onion, fresh garlic, vegetables, green cabbage, thyme, chicken, water, pot roast, sriracha

Taken from tastykitchen.com/recipes/soups/quick-veggie-beef-soup/ (may not work)