Vegetable Beef Noodle Soup

3 1/2 cups Beef Stock or Beef Broth

3 1/2 cups Water

2 cans Cooked Beef

(You can get this at Smith's and it's really good in soups and fajitas.)

1 (14 to 16-ounce) can Diced Tomatoes

1 cup Medium Egg Noodles

2 medium Fresh Carrots, peeled and thinly sliced.

(Dehydrated carrots can be replaced for the fresh - 1/3 cup Dried.)

2 Ribs Celery, strings removed, halved and diced.

(Dehydrated celery can be replaced for fresh - 2 Tbsp. Dried.)

1 large Yellow Onion, peeled and diced.

(Dried minced onion can be replaced for the fresh - 1/4 cup Dried.)

1/2 cup Frozen Peas

(Freeze Dried Peas can be replaced for the fresh - 1/4 cup Dried.)

1 large Clove Garlic, peeled

(Dried Minced Garlic can be replaced for fresh.)

1 Bay Leaf

1/2 tsp. Dried Thyme

Black Pepper and Kosher Salt to taste.

 

Note:

If using all Dehydrated or Freeze Dried ingredients

increase water and beef stock by 1 cup each.

 

Recipe Instructions:

Add all of the ingredients with the exception of the noodles

to a Crockpot and cook on medium heat for 4-5 hours.

Add noodles the last hour.