EASY VEGETABLE BEEF SOUP

Note: If you have a problem with salt, be sure to use low-sodium beef broth and no salt added diced tomatoes.

2 cans (10 1/2-oz each) condensed beef broth
1 broth can of water
2 large red potatoes, cubed
4 cups frozen mixed vegetables
1 can diced tomatoes, do not drain
1 cup cubed or shredded cooked beef
1/4 tsp thyme
dash of freshly ground black pepper

Combine the broth, water, and potatoes in a 3-quart saucepan; heat to boiling over medium-high heat.  Reduce heat to low and simmer, covered, about 5 minutes until potatoes are starting to get tender.  Add the mixed vegetables, tomatoes, beef, thyme, and pepper; replace lid and return to simmering.  Cook a few minutes until the vegetables are tender.

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