Vegetable Beef Soup

Growing up we would have vegetable beef soup, but from a can. I thought I would try to make it homemade and it turned out very hearty and delicious!
I had some left over roast beef that I needed to use up. So this is how I did it.

In a pot start boiling about 5 C. water and 1 tsp. salt.
Chop up:
2 C. roast beef
3 lrg. carrots, peeled
1 onion
2 Celery stalks
3 lrg mushrooms (shhh, my family doesn't like mushrooms. They had no idea I put them in it. :) Lets keep it that way.)
1 clove garlic
1 lrg. potato or 2 small ones
1/4 C. rolled oats or barley

Put in water and boil for 15-20 minutes, or until veggies are soft.
Then add:
1/2 C. cooked pinto beans, optional
1 can tomato soup
1 can diced tomatoes
1 can corn
1 can green beans
1 C. frozen peas
1 tsp. Italian Seasoing
1 tsp. Worcestershire sauce
Cook for another 10 minutes.
Cool for 10 minutes.
Great served with Garlic Bread.

Garlic Bread
In a bowl mix:
1/2 tsp. garlic salt or garlic powder
1/2 C. olive oil
1 tsp. Mrs. Dash, original
1/2 tsp. Italian Seasoning

Mix well and spoon over sliced bread or rolls.
Bake in a 350 degree oven for 10-15 minutes.

Recipes by: Becky