- 2½ lb extra lean ground beef
- 3 cups potatoes, peeled and diced
- 3 cups celery, sliced
- 3 cups carrots, sliced
- 1½ cups onions, diced
- 1½ tsp minced garlic or equivalent
(optional)
- 6 - 14.5 oz cans chicken broth
- 1½ tsp thyme
- 1½ tsp pepper
- 1½ tsp salt
- 60 oz tomato juice, approximately
- chopped parsley
- 10 oz wide egg noodles
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- In a large kettle, cook ground beef over medium-high heat until
brown, breaking up meat as it brows, Drain.
- Add potatoes, celery, carrots, onions and garlic and stir into meat.
- Add chicken broth, thyme, pepper, salt and tomato juice.
- Cook until vegetables are tender.
- Cook noodles and add to soup as desired.
- Serve hot.
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