Vegetable Dip
Vegetable Dip might be just the hor d'oeuvre you are searching for. This recipe serves 3. Watching your
Vegetable beef soup from pot roast
Ingredients
- 6 cups leftover meat and vegetables from pot roast
- 4 cups assorted mixed vegetables, or two bags frozen
- 3 15-oz cans petite diced tomatos
- 1 15-oz can tomato sauce
- 6 cloves garlic, minced
- 2 shallots, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh rosemary, chopped
- 2 bay leaves
- 1 teaspoon Pick-a-Peppa hot sauce (or your favorite)
- 2 teaspoons sugar
- salt and pepper to taste
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