10.5 ounce beef broth undiluted canned (I used Campbell's condensed, )
8 ounce tomato sauce canned
2 carrots
0.3 teaspoon ground pepper (depends on how spicy you want it)
0.5 teaspoon cumin
2 cups extra wide egg noodles
0.8 cup flour
0.3 teaspoon garlic powder
1 small bell pepper green for the right flavor in this soup (a must )
0.5 teaspoon pepper black
2 tablespoons olive oil
0.5 medium onion cut into 1/2 inch pieces
0.5 teaspoon oregano
1 teaspoon paprika
0.3 cup parsley finely chopped
1 parsnips
1 teaspoon salt
4 servings salt and pepper
14.5 ounce tomatoes
0.3 teaspoon turmeric
1 turnip
2 cups water
1 tablespoon worcestershire sauce
Equipment
frying pan
pot
Directions
Coat the beef in flour, salt, & pepper.
Heat the oil in a large pot. Brown the beef in the oil.Dump the petite tomatoes, tomato sauce, & beef broth into the pot with the beef.
Add the parsley, Worcetershire sauce & all the spices into the sauce. Simmer on medium heat for 15 minutes.
Add the vegetables to the sauce & simmer the soup on low heat for 30-40 minutes.Before the vegetables are completely done add the noodles into the pan & water (enough to cover the noodles). Cook for additional 10 minutes or until the noodles are fully cooked.