4-5 Russet potatoes, peeled and cut into 1-inch cubes
1 lb. carrots, peeled and cut into 1/4-inch thick rounds
2 lg. onions, chopped into 1-inch pieces
1 head celery, coarsely chopped/sliced
1 lb. package frozen mixed vegetables
1 lb. eye of the round roast beef, cut into bite-sized pieces (use leftover roast or buy roast form the deli); trim and discard any fat from beef
5-6 beef bouillon cubes
Salt, pepper to taste
2 tbsp. parsley flakes
2 (1 lb.) cans stewed tomatoes, pureed
1 sm. can tomato paste
1-2 lg. cans V-8 juice

In a large soup kettle combine potatoes, carrots, onions, celery, frozen mixed veggies, salt, pepper, bouillon cubes and parsley flakes. Add water to cover vegetables.

Cook vegetables over medium-high heat until veggies are tender. Add beef, tomato puree, tomato paste and V-8 juice. Cover; turn off the heat and let the soup "coast" on the hangover heat for 20 minutes.

Serve with crackers or crusty French bread. This soup's flavor enhances as it sits in refrigerator for 1 or 2 days. It also freezes well. The best part is it's good for you and very low in fat content.