1Shred the beef into small pieces. Combine it with the stock and V-8 juice in a large soup pot. You can throw in some sliced celery and/or onions if you have them. Bring to a boil, reduce heat, and simmer about 20 minutes.
2Add the mixed vegetables and kidney beans, and enough water to make soup consistency. Bring back to a simmer for 10-15 minutes. Stir in the minute rice and dried herbs and cook an additional 5-10 minutes until rice is cooked. Season with salt and pepper to taste.
3You can also use leftover cooked rice in place of the minute rice; or leftover pasta, cous-cous, or barley instead of rice. Or even leftover cubed potatoes if you have them.