2 c. water
1 c. canned Italian tomatoes (with liquid); drain, seed, and dice tomatoes, reserving liquid
4 1/2 oz. pared all-purpose potato, cut into 1/2-inch cubes
3 oz. diced cooked beef
1/2 c. each sliced carrot, celery, and mushrooms
1/4 c. each chopped onion and frozen whole-kernel corn
2 packets instant beef broth and seasoning mix
1 tbsp. chopped fresh parsley
1/8 tsp. pepper

In 3-qt. microwavable casserole, combine all ingredients except parsley and pepper; microwave on High (100%) for 15 minutes, until potato is fork-tender, stirring halfway through cooking. Stir in parsley and pepper.

Yield: 2 servings about 1 1/2 c. each.

Note: Use leftover cooked beef in this hearty vegetable soup.