2 cups egg noodles, or your favorite sturdy pasta
1 tablespoon extra virgin olive oil
1 medium onion, diced
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 pound lean ground beef
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon seasoned salt
Salt and pepper, to taste
1 envelope dry onion soup mix
3 cups beef broth
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tablespoon soy sauce
1/4 cup grated parmesan cheese
Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente. Drain and reserve.
Meanwhile, heat the olive oil in a large soup pot or Dutch oven. Add the onion, celery, and carrots and cook until they start to soften. Add the garlic and cook another minute.
Add the ground beef and continue to cook, breaking the beef up as it cooks. Cook until the beef is browned and the vegetables are soft. Drain any fat, if needed.
Stir in the oregano, basil, and seasoned salt. Add salt and pepper to taste. Stir for 30 seconds, then stir in the onion soup mix.
Add the beef broth, diced tomatoes, tomato sauce, and soy sauce. Let the soup come to a bubble, then lower the temperature and let the soup simmer for about 15 minutes.
Add the noodles into the soup, let it heat through for about 5 minutes, then serve topped with the parmesan cheese.
Add to it as you see fit. I added Mushrooms and a lot of other spices. Mostly just a mix of different garlic and spice blends I had on hand.
Was totally Ahsome.
I just winged it on the size I was making. All depends on your supple of ingrediants. LOL
1 tablespoon extra virgin olive oil
1 medium onion, diced
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 pound lean ground beef
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon seasoned salt
Salt and pepper, to taste
1 envelope dry onion soup mix
3 cups beef broth
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tablespoon soy sauce
1/4 cup grated parmesan cheese
Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente. Drain and reserve.
Meanwhile, heat the olive oil in a large soup pot or Dutch oven. Add the onion, celery, and carrots and cook until they start to soften. Add the garlic and cook another minute.
Add the ground beef and continue to cook, breaking the beef up as it cooks. Cook until the beef is browned and the vegetables are soft. Drain any fat, if needed.
Stir in the oregano, basil, and seasoned salt. Add salt and pepper to taste. Stir for 30 seconds, then stir in the onion soup mix.
Add the beef broth, diced tomatoes, tomato sauce, and soy sauce. Let the soup come to a bubble, then lower the temperature and let the soup simmer for about 15 minutes.
Add the noodles into the soup, let it heat through for about 5 minutes, then serve topped with the parmesan cheese.
Add to it as you see fit. I added Mushrooms and a lot of other spices. Mostly just a mix of different garlic and spice blends I had on hand.
Was totally Ahsome.
I just winged it on the size I was making. All depends on your supple of ingrediants. LOL
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