Hearty Beef Vegetable Soup With Noodles

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John Broger

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs	Italian	Soups, Vegetables	6	Servings

INGREDIENTS

1	lb	Medium Ground Beef
1		14 oz, Italian Tomato Sauce
8	c	Water
2		Onions, chopped
1	lb	Frozen Corn, Peas Carrots
6	oz	Egg Noodles
1 1/2	T	Extra Virgin Olive Oil
1	T	Oregano
1	T	Mexican Chili Powder
1	T	Freshly Ground Pepper
2	t	Red Cayenne Pepper
2	t	Salt

INSTRUCTIONS

Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium
sized onions (chopped), 1 pound of mixed frozen vegetables into a  pot.
Add the seasoning and olive oil, heat on high for 30 minutes.  Brown
the beef in a frying pan, transfer the beef to the soup mixture  using
a slotted spoon to leave the fat in the frying pan. Turn the  heat to
medium, heat for 10 minutes. Add the egg noodles, turn the  heat to low
and heat another 20 minutes. Taste and adjust seasoning.  Serve with
grated Parmesan cheese.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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