Vegetable Beef Soup
Instructions:
- 1 soup bone with meat (from roast)
- 4 cups water
- 1 medium onion, diced
- 3 carrots, sliced thinly
- 2 stalks celery, diced
- 1 can tomatoes
- 1 tablespoon salt
- ½ teaspoon pepper
- ½ pound Velveeta cheese
- 1 can tomato sauce
- Cook soup bone in water for one to 2 hours.
- Add onion, carrots, and celery, and cook for 30 minutes longer.
- Add tomatoes, salt and pepper, and cook for 15 minutes longer.
- Melt cheese with tomato sauce in pan over hot water and add to soup.
- Heat until blended. Serves six to eight.
- For a more spicy blend, seed and finely chop one jalapeno pepper and add it to the Velveeta and tomato sauce blend.