This is one way I use up leftover steak, or tri-tip, or roast. Or maybe I’ll cook a tri-tip just to make some soup. It’s been known to happen. The salt content will vary depending upon what’s on the meat you’re using. If it tastes too salty, add some water. If it’s not salty enough, add some granulated beef bouillon. If you want a chunkier, more filling soup, just add more veggies and/or meat. There are no rules.
I usually keep some of these good old Campbell’s soups in the pantry both for this soup and for french dip sandwiches, which I’ll get around to sharing one of these days.
1 can condensed beef broth
1 can condensed french onion soup
1 can condensed beef consomme
6 cups water
6 cups veggies (sliced carrots, frozen peas & corn, green beans)
1 pound cooked beef cut in bite sized cubes
1/2 cup small pasta shells
Put the soups, water & veggies in a pot. Cover and boil until the veggies are tender, 30-45 minutes. Add the beef and pasta and cook 15 minutes more.