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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 46 |
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This is an excellent recipe to use up leftover broth from a roast - it makes it extra-flavorful. Ingredients:
1 quart beef broth (left from the roast combined with water or add canned broth if necessary) |
1 c. tomato sauce |
1/2 c. minced onion |
1 c. cabbage |
2 c. mixed vegetables of your choice |
1/2 tsp. dried basil, thyme or oregano (or mixed) |
1/8 tsp. pepper |
1/4 c. uncooked small pasta shells or noodles |
1 c. leftover shredded or cubed roast beef |
Directions:
1. In a large pan bring everything but the pasta or noodles to a boil. Add pasta and simmer 10 minutes or until tender.
2. Add meat and heat through.
3. This is good with garlic bread.
4. This can easily be put in a crockpot on low around lunch time and be ready by supper.
5. Save the noodles or pasta out until the last 1/2 hour.
6. -Susana in Louisiana
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