Welcome to day 5 of Soup Week: Summer Stew. I know it’s November and there is no reason to even mention Summer. But, this soup does not have to be made only in the summer. It’s just a lighter soup. I found this recipe on Better Homes & Gardens
17 ounce package refrigerated cooked beef roast au jus
8 ounce package peeled fresh baby carrots, sliced
3 1/2 cups water
1/2 16 ounce package refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups)
14 ounce can diced fire-roasted tomatoes with garlic
1 tablespoon dried oregano.
- Pour juices from the beef roast into large saucepan or saucepan; set meat aside. Add carrots and 1 cup water to saucepan; bring to boiling. Reduce heat and simmer, covered, 3 minutes. Add remaining water, potatoes, tomatoes ,and oregano. Return to boiling; cover. Simmer until vegetables are tender. Break beef into bite-size pieces and add to stew; heat through. Season with salt. Serve.
Enjoy! Jo xx