Steakhouse Soup serves 6 (1 cup) From: Cancer Recovery Cookbook
1 1/2 cups frozen sliced carrots, thawed 1 1/2 cups frozen cut green beans, thawer 1 3/4 cups (one 14 1/2 oz can) Swanson Beef Broth 1 full cup (6 oz) finely diced cooked lean roast beef 3/4 cup frozen peas, thawed 3/4 cup frozen whole kernel corn, thawed Scant 1 cup (4 oz) diced cooked potatoes 2 tsp. dried onion flakes 1 tsp. dried parsley flakes 1 (12 oz) jar Heinz f/f beef gravy
In an 8 cup glass measuring bowl, combine carrots, green beans and beef broth. Cover and microwave on HIGH (100% power) for 6 min. stirring every 3 min. Stir in roast beef, peas, corn, potatoes, onion flakes, parsley flakes and beef gravy. Recover and continue to microwave on HIGH for 6 - 8 min. or until vegetables are tender. Let set for 5 min. before serving.
HINTS: Thaw frozen vegetables by placing in a colander and rinsing under hot water for one minute.
If you don't have leftovers, purchase a chunk of cooked roast beef from your local deli or use a 6 oz. pkg. of Healthy Choice lean roast beef slices.
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