Thursday, March 11, 2010

There's a lovely beef soup simmering on the stovetop; leftover pot roast cooked with tomatoes and red wine etc. makes the perfect soup base. I threw in  4 cups of canned stock and some cabbage. Yum. It's easy to cook, if you pay attention.

2 comments:

  1. sounds delicious. i would add rice or couscous. that's just me, i'm a carboholic.

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