2 lbs. hamburg
2 or 3 onions, coarsely chopped
5 or 6 stalks celery, coarsely chopped
1 lg. green pepper, coarsely chopped
1 lg. can tomatoes, cut up
2 cans tomato soup
2 cans beef bouillon
1 can water
2 bay leaves
1 lg. bag frozen mixed vegetables
Thin egg noodles

Brown hamburg with onions, celery, and pepper. Drain fat. Add tomatoes, soup, beef bouillon, water and bay leaves. Simmer at least 1 hour. Add mixed vegetables. Add about 6 to 8 handfuls of noodles. Cook until vegetables and noodles are done, about 15 minutes.