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
In a large pan bring everything but the pasta or noodles to a boil. Add pasta and simmer 10 minutes or until tender. Add meat and heat through. This is good with garlic bread. This can easily be put in a crockpot on low around lunch time and be ready by supper. Save the noodles or pasta out until the last 1/2 hour.
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