Vegetable Beef Soup

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leftover roast beef
leftover gravy
1 onion, chopped
2-3 stalks celery chopped
2-3 carrots chopped
2-3 potatoes, peeled and chopped
1 large can whole tomatoes, cut up
1 package Schilling Au Juice mix (3 cup mix)

other optional ingredients:

zucchini
peas
bell peppers
lentils
corn

Cut leftover beef into bite size pieces. In a large pot, combine beef, gravy, onions, celery, carrots, potatoes and cover with about 4 cups of water. Add tomatoes and Au Juice mix. Add more water if needed. Season with pepper and garlic salt. Bring to a boil and simmer for 4-5 hours, or all day in a crock pot. Add any other vegetables during the last 1/2 hour.

Serve with sourdough bread.

Note: Can be cooked in crock pot - but may need to reduce the amount of vegetables

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