6 potatoes, peeled and cubed
1/4 cup chopped dehydrated onion or 3/4 cup fresh chopped onion
2 garlic cloves, minced
1/4 cup diced dehydrated carrots or 3/4 cup chopped fresh carrots
1 (14.5 oz) can diced tomatoes, in tomato juice
3 cups beef broth
1 (8 oz) can tomato sauce
1-2 lbs leftover cooked roast beef
1 tsp dried parsley
1 tsp Italian seasoning
1 tsp seasoned salt
1/2 tsp pepper
Add potatoes, onion, garlic, carrots, tomatoes, broth, tomato sauce and beef to a large slow cooker. Cover and cook on LOW for 6 hours. Add in the parsley, Italian seasoning, seasoned salt and pepper. Stir and serve.
This is a great recipe to use some of your food storage and some of your leftovers. Although I must say that dehydrated carrots aren't that great. The one's that I used have a funny taste that flavors the whole soup. I'll being using fresh next time. I would give this recipe 3 stars. Greg ate about 3 bowls of it so he would probably give it 4 stars.