#1697 - Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2 - 14.5oz cans Italian style stewed tomatoes
2 - 13.75oz. cans beef broth
1 - 17oz. can mixed vegetables (drained)
1/2 cup uncooked medium wide egg noodles
1/2 tsp. oregano

In a skillet add ground chuck, salt, pepper and chopped onions--stir and cook until meat is browned, then drain. In a Dutch oven add browned meat, stewed tomatoes, beef broth, mixed vegetables, oregano--stir. Add egg noodles--stir. Cook/stir over medium heat--bring to a boil, then reduce heat to simmer. Simmer for 15-20 minutes or until egg noodles are tender.