1 14 1/2 oz. can chicken broth
1 medium carrot, scrubbed and sliced 1/4" thick
1 stalk celery sliced 1/4" thick
1 tsp. basil
1 cup 1/2" cubes beef pot roast
salt and pepper

Empty chicken broth into small sauce pan and add
carrot and celery. Bring to simmer and continue
cooking until vegetables are just softened, about ten
minutes.

Add basil and beef cubes and heat through.
Correct seasoning with salt and pepper.

This is a wonderfully fresh tasting soup that
takes little more time than preparing a canned soup.

You can make a great chicken soup by substituting
a poached or micro waved chicken breast, cubed,
for the beef, and replacing the basil with poultry
seasoning.