Spicy Winter's Stew/Soup

Ingredients

• 1 lb beef 
• 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

1. Coat the beef in flour, salt, & pepper.
2. 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.
3. Add the parsley, Worcetershire sauce & all the spices into the sauce. Simmer on medium heat for 15 minutes.
4. 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.
5. Serve with warm bread & butter. Yum!