Categories: Soups/stews, Vegetables, Ground beef, Beef, Pasta 
      Yield: 6 servings 
  
      1 lb Medium Ground Beef              1 1/2 tb Extra Virgin Olive Oil 
      1 cn 14 oz, Italian Tomato Sauce         1 tb Oregano 
      8 c  Water                               1 tb Mexican Chili Powder 
      2 ea Onions, chopped                     1 tb Freshly Ground Pepper 
      1 lb Frozen Corn, Peas, Carrots          2 ts Red Cayenne Pepper 
      6 oz Egg Noodles                         2 ts Salt 
  
  Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized 
  onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the 
  seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a 
  frying pan, transfer the beef to the soup mixture using a slotted spoon to 
  leave the fat in the frying pan. Turn the heat to medium, heat for 10 
  minutes. Add the egg noodles, turn the heat to low and heat another 20 
  minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese.