Southwestern Style Roast Beef Soup

There's a charming little bistro in a neighborhood antique mall that serves a tri-tip soup one day a week.  It's absolutely delicious and has a flavor similar to home made chili con carne.

One night while making a roast beef for dinner a friend called while it was in the oven, and as we were chatting I started smelling the roast.  By the time I got off the phone and got it out of the oven it had gone from rare, (the only way I like it) to medium-well.  Needless to say I had a lot of leftover roast beef on my hands, so the next day I decided to duplicate that tasty bistro soup, and my interpretation came very, very close.

SOUTHWESTERN STYLE ROAST BEEF SOUP

1/2 to 1 pound cooked roast beef (such as round, tri-tip or rump roast), including the pan drippings
1 cup chicken stock
1 can diced tomatoes (14.5 ounce)
1 can tomato sauce (14.5 ounce)
1 cup mixed vegetables
1 cup uncooked pasta (such as penne, rotini, farfelle, shell or noodles)
2 teaspoons cumin
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper

Chop roast beef into small, bite-sized cubes.  Blend all ingredients in a small stockpot and bring to a boil.  Reduce heat, cover and simmer for about 30 minutes, stirring occasionally.  Serve with hot cornbread.