|Crock-Pot Beef Stroganoff|
I'm posting this because I'm amazed at the fact that I couldn't tell I used chicken broth instead when we ate the finished product. It also worked well enough that I bothered to note what I combined. (I probably would not use this substitution for a beef broth based soup, but you could use a similar idea to enhance your canned beef broth for that.)
2 cups low sodium chicken stock or 1 can low sodium chicken broth
1 T tomato paste
1 T low sodium Lea & Perrins Worchestershire sauce
1 t soy sauce
1 t Kitchen Bouquet or Gravy Master (gravy browning/seasoning sauce)
Combine the ingredients and whisk.