1 can condensed oxtail soup, or 1 x 600 ml (1 pint packet oxtail soup mix
1 x 4 oz (100 g) packet dried or frozen mixed vegetables
4 potatoes, peeled and sliced
1 tablespoon onion flakes
350 g (12 oz) canned corned beef, diced
1. Make the soup up to 450 ml (3/4 pint) with water in a saucepan.
2. Bring to the boil, stirring well, then add the vegetables and simmer for 10 minutes or until they are tender.
3. Add the corned beef, salt and pepper and cook for a further 5 minutes.
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