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Leftover Roast Beef Soup

2 tablespoons vegetable oil
1 onion, peeled and chopped
6 cups water

2 tablespoons beef base or bouillon granules
1/2 pound cooked roast beef, shredded
2 cups shredded cabbage
2 carrots, peeled and sliced
1 large potato, peeled and diced
1 teaspoon crushed dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup short pasta, such as macaroni or orzo

1. Heat a large, heavy-bottomed pan over medium heat. Add oil and sauté onion until softened, about 5 minutes. Stir in water, beef base, roast beef, cabbage, carrots, potato, parsley, paprika, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for 45 minutes, or until vegetables are tender. Add pasta and cook until tender, about 10 more minutes. Serve immediately.

Makes 4 servings.

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