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• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  cup carrot, chopped
• 3⁄4 cup celery, chopped
• 3⁄4 cup onion, chopped
• 3  garlic cloves, chopped
• 4  cups beef broth
• 1  beef bouillon cube
• 2 (15 ounce) cans tomatoes with juice, diced
• 1⁄2 teaspoon black pepper
• 3  teaspoons dried parsley
• 1 (15 ounce) can pinto beans, drained
• 1  tablespoon tomato paste
• 1  cup  cooked noodles
•  cooked beef, in small chunks

Directions

1. Saute carrots, celery, onions and garlic on medium heat for 8.
2. minutes. Add beef broth- also dissolve a beef bouillon cube inches.
3. 1/2 cup beef broth. Add 2 cans tomatoes. Add pepper and parsley.
4. Put 1 can of pinto beans in small food processor until smooth.
5. Add this to soup. Bring to a boil then simmer soup until.
6. vegetables are tender- about 30 minutes. Stir in tomato paste.
7. and cook another 10 minutes. Add roast beef and noodles and cook.
8. another 10 minutes. Add another 1 teaspoons dried parsley and stir and.
9. serve.