Beef Vegetable Soup w/ Noodles
1 pound of ground beef
14-ounce can of Italian tomato sauce
8 cups water
2 onions, chopped
1 pound mixed vegetables (corn, peas, carrots)
6 ounces egg noodles
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons oregano
1 tablespoon of chili powder
1 tablespoon of pepper
2 teaspoons cayenne pepper
2 teaspoons salt
Parmesan cheese, grated
Put water, Italian tomato sauce, onions, and mixed frozen vegetables into a large pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan and then 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 and then turn the heat to low and heat another 20 minutes. Adjust seasoning if needed and then serve with Parmesan cheese.