Hearty Beef Vegetable Soup With Noodles

Serving Size : 6

1 pound ground beef
14 ounces tomato sauce
8 cups water
2 onions -- chopped
1 pound frozen mixed vegetables
6 ounces egg noodles
1 1/2 tablespoons extra virgin olive oil
1 tablespoon oregano
1 tablespoon chili powder
1 tablespoon freshly ground pepper
2 teaspoons red cayenne pepper
2 teaspoons salt

Put 8 cups of water, 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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Per Serving (excluding unknown items): 465 Calories; 26g Fat (48.5%
calories from fat); 21g Protein; 40g Carbohydrate; 7g Dietary Fiber; 91mg
Cholesterol; 1228mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 3
1/2 Vegetable; 4 Fat.


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