Spicy Vegetable Soup

• 1 1/2 lb. lean stew beef
• 1 medium to large yellow onion
• 3 medium to large Idaho potatoes
• 1 green bell pepper
• 2 c. baby carrots (2 small packs)
• 1/3 bag frozen soup vegetables (peas, beans, corn, lima beans)
• 1/2 c. elbow macaroni
• 1/2 tsp. black pepper
• 1/4 tsp. garlic salt
• 1/8 tsp. garlic powder
• 1/8 tsp. chili powder
• 1/8 tsp. oregano
• 1/8 tsp. parsley flakes
• 1/8 tsp. paprika
• 2 qt. water
• 1/4 c. olive oil
• 2 cans tomatoes, diced, optional

1. Cut beef, onions, potatoes, and bell pepper into small 1/2 to 1 inch cubes.
2. Spray a 4 quart soup pot with Pam (or other vegetable cooking spray) and add olive oil.
3. Brown beef on high, adding black pepper before beef is completely brown.
4. Add onions and 1/4 cup water, stirring continuously to keep from sticking. Add remaining water, potatoes, green peppers, and spices, and tomatoes, if desired.
5. Cook for 10 minutes at high. Stir in macaroni.
6. Reduce heat to low. Add more black pepper to taste. Cover with lid and simmer for 40 minutes. Serves 4-6.
7. Best served with cornbread or Mom's biscuits.

lean stew beef, yellow onion, potatoes, green bell pepper, baby carrots, frozen soup vegetables, elbow macaroni, black pepper, garlic salt, garlic powder, chili powder, oregano, parsley flakes, paprika, water, olive oil, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126890 (may not work)