Ingredients
1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes6 medium carrots, cut into 1/2-inch slices1 tablespoon Worcestershire sauce1 teaspoon ground mustard1/2 teaspoon salt1/4 teaspoon pepper2 cans (14-1/2 ounces each) beef broth3 cups cubed cooked roast beef2 cups sliced fresh mushrooms2 cups frozen cut green beans1 cup frozen peas1 can (15 ounces) tomato sauce2 tablespoons minced fresh parsley
Preparation
Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
