| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Italian |
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium Ground Beef |
| 1 |
cn |
14 oz, Italian Tomato Sauce |
| 8 |
c |
Water |
| 2 |
|
Onions, chopped |
| 1 |
lb |
Frozen Corn, Peas, Carrots |
| 6 |
oz |
Egg Noodles |
| 1 1/2 |
tb |
Extra Virgin Olive Oil |
| 1 |
tb |
Oregano |
| 1 |
tb |
Mexican Chili Powder |
| 1 |
tb |
Freshly Ground Pepper |
| 2 |
ts |
Red Cayenne Pepper |
| 2 |
ts |
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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