| Amount | Measure | Name |
|---|---|---|
| 4.00 | oz | Butter |
| 6.00 | oz | Onions, white diced |
| 2.00 | tsp | Garlic(1) minced |
| 5.00 | oz | Celery diced |
| 5.00 | oz | Carrots diced |
| 4.00 | oz | Tomatoes, canned |
| 3.00 | qt | Knorr Ultimate Roasted Beef Base 6 x 1 Lb, prepared |
| 4.00 | oz | Green beans frozen |
| 4.00 | oz | Zucchini slice 1/4-inch thick |
| 1.00 | lb | Cabbage chopped |
| 1.00 | lb | Roast beef diced |
| 8.00 | oz | Spinach , fresh, rough chop |
| 3.00 | oz | Parsley chopped |
| salt and pepper , to taste |
1. Melt butter in a stock pot, saute' onions and garlic until transparent. Add celery and carrots and cook for 5 minutes.
2. Add tomatoes and prepared Beef Base and bring to a boil. Reduce heat to a simmer.
3. Add the green beans, zucchini, and cabbage . Simmer until vegetables are cooked yet still firm. Remove soup from fire, add roast beef ,spinach and parsley. Adjust seasoning. Hold warm for service.
