Texas Cowboy Soup (Great for Leftover Roast)

Ingredients

1–2 cups shredded roast beef

1 small onion, diced

2 cloves garlic, minced

1 can diced tomatoes

4–5 cups beef broth (or broth + water)

3 potatoes, diced

1 can corn

1 can green beans

1 can beans (pinto, kidney, or black beans)

1 tsp chili powder

1 tsp paprika

½ tsp cumin

Salt & pepper

In a soup pot, cook the onion in oil for about 4 minutes until soft.  Add garlic and cook 30 seconds.  Stir in diced tomatoes, broth, potatoes, chili powder, paprika, cumin.  Bring to a simmer.  Add the shredded roast beef and let it simmer about 10 minutes. Stir in beans, corn, green beans.  Simmer another 5–10 minutes until the potatoes are tender. Add salt and pepper to taste.  

Toppings that make it amazing: shredded cheese, sour cream, crushed tortilla or corn chips, green onions