1. PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender. 2. ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper. 3. Cover and cook 15 minute or until vegetables are tender. 4. Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
