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Beef Soup Made w/Chicken Broth  

 What started out as steak and potato soup. . .The broth turned out so beautiful on its own, I decided to leave as is - minus the potatoes, served over basmati rice, and adding a sprinkling of shredded Italian cheese.

INGREDIENTS:
1 T olive oil
1 T butter
1 cup diced onion
1 cup celery sliced thin
3 cloves of garlic smashed to bits
2 cups leftover steaks sliced in strips (or shredded leftover roast)
1 32 oz. container of Progresso chicken broth, I used low sodium
4 cups of water
2 Maggi chicken bouillon cubes, smashed
2-3 T Pepperoncini liquid
Several pepperoncini peppers
Salt and pepper to taste
Dash of Lawry's Seasoned pepper
Kraft Italian Five Cheese Shredded Cheese

DIRECTIONS:
Brown onions, celery and garlic in oil and butter. Brown thoroughly until almost caramelized, continue to add all ingredients except cheese. After it started simmering, I poured it all in the slow cooker, and let it cook for approximately 3 hours on low (since the meat was already cooked). Meanwhile cook the rice.
When it's dinnertime or suppertime, serve up in bowls with rice, soup and cheese - along with bread or crackers of your choice.