Veg-Beef Soup

leftover roast beef, chopped
1 onion chopped
2 cloves garlic, pressed
2 cups of bagged shredded cabbage (coleslaw mix)
1 16-ounce bag frozen mixed vegetables
4 cups V8 juice (can use the no salt added version)
1 14.5-ounce can diced tomatoes
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano
salt and pepper to taste


In a crock pot, layer the coleslaw mix, frozen mixed vegetables, chopped roast beef, V8 juice, un-drained tomatoes, Worcestershire sauce, oregano, salt
and pepper.

Cover and cook on low for 8-10 hours or on high for 4 to 5 hours.

Caulifower Soup

2 10oz cans chicken broth or vegetable broth
2 8-ounce packages frozen cauliflower
1 medium stalk celery cut into 1/2-inch pieces
1 medium carrot cut into 1/2-inch pieces
1 small onion cut into eighths
1/2 teaspoon thyme
salt and pepper to taste
1 cup milk
1 1/2 cups low fat cheddar cheese shredded

Place all ingredients, except milk and cheese, in a crock-pot
and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting
with steel blade or into blender container. Cover and process
until smooth. Or, use a potato masher directly in the crock-pot.

Pour cauliflower mixture into a saucepan; stir in milk and
cheese. Heat over medium heat, stirring constantly, until cheese
is melted and mixture is hot (do not boil, or it will break).

Notes - You can do this on the stove as well as in the crock. This is so good!