Beef, Tomato and Noodle Soup

I have been on a beef stock combined with tomato kick lately. I love the deep flavor the combination produces. It seems to go perfect on a cold winter day. Use this beef/tomato base for a hearty stew or a soup. Add some greens or beans if you like. I made this soup using beef base and canned tomatoes. Very easy and fast. Any pasta can be substituted for the egg noodles. Less liquid and potatoes instead of noodles and you have beef stew. Feel free to improvise.

Ingredients:

1 lb of beef - cut into very small pieces -

6 cups beef stock

1 cup canned tomatoes - pureed or squished

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup of diced onion

1/4 lb noodles or pasta

Olive oil to saute the beef

Parmesan cheese (optional)

Method:

Bring the beef stock and tomato to a simmer over a moderate heat.

In a saute pan big enough to hold all the pieces of beef heat a little oil and when hot add the meat and cook till browned. Add the browned meat to the stock. Reduce the heat to a simmer.

After 40 minutes or so add the vegetables and continue cooking for an additional 20 minutes at a simmer, then add the noodles. Continue cooking until the noodles are just done. Sprinkle with Parmesan cheese if you like and serve piping hot.