3 c. leftover cubes cooked roast beef
1 c. diced carrots
1 c. diced peeled potatoes
1 qt. tomato sauce
1/2 tsp. salt
1 tbsp. parsley fresh parsley
1 c. corn
1 c. cut green beans
1/2 c. chopped onion
1 tsp. dried basil
1 tsp. dried oregano

In large saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup. Serves 6 to 8.