Quick and Zesty Vegetable Soup

Ingredients

• 0.5 cup extra wide egg noodles 
• 2 cups vegetables mixed frozen
• 1 pound ground beef 
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 8 servings salt and pepper to taste
• 29 ounce stewed tomatoes canned

Equipment

• pot

Directions

1. In a large stock pot, brown beef and onion. Cook until onion is tender, and drain any grease. Season to taste with salt and pepper.
2. Stir in stewed tomatoes, vegetables, egg noodles and oregano. Bring to a boil; reduce heat, cover and simmer for 15 minutes, or until noodles are tender.
3. Serve hot.