Vegetable Beef Soup

Yesterday was so Blah! Seriously… who likes to wake up to snow on the ground at the end of MAY! So.. I changed my mind about tacos yesterday and made vegetable beef soup instead. It was super duper easy with all the leftovers from yesterday:

Vegetable Beef Soup

2 cups leftover gravy (or 2 cups beef broth)
*2 cups chopped carrots, cooked
*2 cups chopped celery, cooked
1 can Corn, un-drained
1 can green beans, un-drained
16 oz plain tomato sauce
2 small potatoes, peeled and chopped
About 1 lb leftover roast, chopped
½ onion, chopped
1 tsp salt
1 tsp basil
½ tsp black pepper
¼ tsp nutmeg

If using uncooked carrots and celery add these to the pot first along with 1 Tbsp olive oil. Saute for 5-10 minutes and then add remaining ingredients except seasonings. Heat to boiling and then simmer 20-30 minutes. Add seasonings, stir and serve.
*I used the extra carrots and celery that I steamed on Saturday along with leftover gravy and roast from Sunday dinner. I also had enough rolls leftover from Sunday as well to serve with the soup. You can use 1 lb cooked ground beef if you don’t have leftover roast.