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Vegetable Beef Soup

Lisa B.
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2 cups

Pot roast, cooked

3/4 cup

Black-eyed peas, frozen

2

Carrots

3/4 cup

Celery

3/4 cup

Corn, frozen

3/4 cup

Lima beans, frozen

1

Onion (chopped (about 1 cup)), small

1

Potato, medium

1 cup

Brown rice, cooked

1

Salt and pepper

1 qt

Tomato juice

4 cups

Water