| Servings: 6 – 8 portions |
Ingredients
- 250g cooked roast beef, cubed (leftover beef that I had in the freezer)
- 900ml water
- 900 ml Campbell’s Beef Broth, No Added Salt
- 226g turnip, cooked, mashed (leftover, frozen)
- 328g carrot, diced
- 100g cabbage, chopped (coleslaw mix, frozen)
- 242g celery, diced
- 140g onion, diced
- 532g potatoes, diced
- 2-3 tbsp cornstarch + 1/2 cup water
Directions
1. Add all the ingredients to a large pot and bring to a boil, reduce heat and let simmer until all the vegetables are cooked.
2. Add more water if needed.
3. Mix cornstarch and water to make a slurry and add to the hot soup…add more if needed to achieve the desired broth thickness.
4. Remove from the heat and divide into 6 or 8 portions.
5. Serve with low or no sodium bread and unsalted butter.
6 portions…181mg sodium
8 portions…136mg sodium
