reserved beef and French onion stock from slow cooker approx 600 - 800 mls
3/4 cup of soup mix rinsed well
4 large potatoes peeled and cut into small cubes
2 large carrots peeled and cut into small cubes
5 or 6 button mushrooms sliced
1 stalk of celery cubed
1 broccoli stalk. Remove outer layer and dice the remaining stalk
1 small onion diced or use dried onion flakes
2/3 cup of small shell pasta
parsley and pepper to taste
Beef stock powder - maybe 1 tablespoon if needed to enhance flavour.
Place all ingredients into a large saucepan. Top up with boiled water until everything is just covered. Bring to the boil then simmer for 1 hour or until carrots and potato are soft.
Serve with buttered bread or toast or have it on it's own.
I'm sorry, I forgot to take a photo of it cooking. This photo was taken when it had been frozen.
* As always, you can chop and change the vegetables to suit what you have on hand. If you need more potatoes to make it thick, then add more.
* If roast lamb is what you have, then use that.