Sheldren's Easy Beef Soup

An great way to use up the left-over roast

Let's get started:

Dice up about 6 oz. of cooked beef roast ( I had prime rib left over) and the bones.

Add :
3-4 bay leaves
2 tsp. crushed garlic




1 -28 oz. Can of diced tomatoes plus 1 can of water( use the tomato can)
Simmer on the back burner for 1 hour.


Add :
1 large diced white onion
2 ribs of celery, diced
4 c. Frozen mixed veggies(I used California mix)
1-14oz. Can of Heinz Chipotle Style Beans
½ tsp mild smoked Spanish paprika (Victorian Epicure brand is my favourite)
Salt & pepper to taste.

Let simmer on low for about 2 more hours.
In my opinion, the secret to any good soup or stew is the simmer time.
When the flavor is developed, the soup is done. Remove the bones and bay leaves when soup is done.

Serve with crusty bread, or biscuits.

Enjoy!