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Beef and Vegetable Soup

1 qt. beef stock
1/4 to 1/2 lb. boiled beef
1 to 1 1/2 c. frozen mixed vegetables
1 sm. tomato, peeled, diced
Chives, finely chopped
Freshly grated Parmesan cheese, if desired


Bring stock to a boil in a medium saucepan. Trim any fat from beef; slice or dice beef. Add beef and frozen vegetables to boiling stock. Cook 5 minutes. Vegetables should be slightly crisp but tender. Add tomato and chives to taste. Ladle hot soup into 4 soup bowls. Sprinkle with Parmesan cheese, if desired. Serve with fresh crusty French bread. VARIATION: For a more substantial soup, add pieces of boiled potato, leftover pasta, rice or small flour dumpling.


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