Today was like a fall day for us so I decided to make some soup with some leftover roast beef I had. This soup really hit the spot after all the cool weather and rain we just received.
BEEFY NOODLE SOUP
3 cup(s) ROAST BEEF; Leftover, Cut Into Bite Size Pieces.
1 cup(s) ONION; Chopped.
8 cup(s) WATER
1/4 cup(s) BEEF BASE
1/2 teaspoon(s) BLACK PEPPER
1 clove(s) GARLIC; Minced.
1 can(s) (15 ounce) TOMATO SAUCE
3 cup(s) EGG NOODLES; I Use No Yolks, Dumplings.
1 can(s) (14.5 ounce) GREEN BEANS; Drained.
3 cup(s) CARROTS; Cut Up.
In a large pot add all ingredients except the noodles.
Bring to boil.
Reduce heat and simmer for about 10 minutes or until carrots are just about done.
Add noodles and cover pan and cook until noodles are tender.