Hearty beef vegetable soup with noodles

6 servings

Ingredients

Quantity Ingredient
1 pounds Medium Ground Beef
1 can 14 oz, Italian Tomato Sauce
8 cups Water
2 eaches Onions, chopped
1 pounds Frozen Corn, Peas, Carrots
6 ounces Egg Noodles
1½ tablespoon Extra Virgin Olive Oil
1 tablespoon Oregano
1 tablespoon Mexican Chili Powder
1 tablespoon Freshly Ground Pepper
2 teaspoons Red Cayenne Pepper
2 teaspoons Salt

Directions

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.

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