The beginning of this fabulous soup is made from my recipe for French Dip--Best in the West. This soup is made from the leftover broth and meat. It makes a truly awesome tasting soup--no matter what you decide to put in it. I am particularly fond of this combination. Great with a chunk of French or Italian bread and my blue ribbon butter. I hope you Enjoy it, too!
1COOK'S TIP: During the month, I save all my leftover vegetables and put them in sandwich bags, and store in a ziplock bag. When the bag is full, I make my soup. This is also handy for when you need only 1/2 cup of corn, or tomatoes, then you have it already on hand without opening another can.
2THAW the broth and beef in the fridge the day before you make the soup. If it doesn't thaw totally, put it in the slow cooker anyway and turn it to low. Add onion, garlic, and bay leaf, and all of your frozen leftover vegetables to the slow cooker. Cover and cook on low about 3 hours. Add the elbow macaroni about 30 to 45 minutes before the soup is done. If you like more broth in your soup, add some now. When the macaroni is tender, serve the soup.