Ingredient:
- 1 qt. beef stock
- 1/4 to 1/2 lb. boiled beef
- 1 to 1 1/2 c. frozen mixed vegetables
- 1 sm. tomato, peeled, diced
- Chives, finely chopped
- Freshly grated Parmesan cheese, if
desired
Direction:
Bring stock to a boil in a medium saucepan. Trim any fat from beef; slice or dice beef. Add beef and frozen vegetables to boiling stock. Cook 5 minutes. Vegetables should be slightly crisp but tender. Add tomato and chives to taste. Ladle hot soup into 4 soup bowls. Sprinkle with Parmesan cheese, if desired. Serve with fresh crusty French bread. VARIATION: For a more substantial soup, add pieces of boiled potato, leftover pasta, rice or small flour dumpling.
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