3 c. water with bouillon cubes for beef stock
2 c. diced, cooked beef
1 (16 oz.) can tomatoes, cut up
3 stalks celery, chopped
1 lg. potato, pared and diced
1 med. onion, chopped
1 med. carrot, pared & thinly sliced
1 c. uncooked noodles
3/4 tsp. salt
1/2 tsp. dried thyme, crushed
1/2 tsp. dried basil, crushed
1/8 tsp. pepper
2 c. cooked vegetables: broccoli, cabbage, cauliflower, corn, green beans, peas

In 4 quart Dutch oven, combine the beef stock, cooked meat, tomatoes and celery. Add potatoes, onion, carrot and noodles. Add salt, thyme, basil and pepper. Bring to boil, reduce heat. Cover and simmer until vegetables are tender, 20 to 25 minutes. Add the 2 cups cooked vegetables.