Shelly's Recipe

BEEF VEGETABLE AND NOODLE SOUP

Category: Soups

1 lb ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 (16 oz) pkg frozen soup vegetables without potatoes
4 cups hot-style vegetable juice
1 can Italian-style stewed tomatoes, undrained
2 (10 1/2 oz) cans beef broth
1 bay leaf
2 tbsp Worcestershire sauce
1 tsp salt and dried basil, crushed
1/4 tsp pepper
1 cup uncooked medium egg noodles

In a Dutch oven, cook first 3 ingredients until meat is brown and onion is tender. Drain fat. Add next 3 ingredient and seasonings. Bring to a boil; simmer until vegetables. Add noodles, reduce heat to medium-low; cover and cook for 10-15 minutes or until noodles are done.