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No-Fuss Beef Soup

Ingredients

• 1 17-ounce package refrigerated cooked beef roast au jus
• 1 8-ounce package peeled baby carrots, sliced
• 3 1/2 cups water
• 1/2 16-ounce package refrigerated rosemary-and-roasted-garlic-seasoned diced red-skinned potatoes (2 cups)
• 1 14.5-ounce can diced fire-roasted tomatoes with garlic, undrained
• 2 tablespoons snipped fresh oregano
• Ground black pepper

Directions

1. Pour juices from beef roast into large saucepan or saucepan.
2. Set meat aside.
3. Add carrots and 1 cup of the water to saucepan and simmer, covered, for 3 minutes.
4. Add remaining water, potatoes, tomatoes, and 1 tablespoon of the oregano.
5. Return to boiling, reduce heat and simmer, covered, for 3 minutes.
6. Break beef into bite-size pieces and add to stew.
7. Heat through.
8. Season to taste with salt.
9. Top each serving with pepper and remaining oregano.

Attribution