Beef Noodle Soup, 16 L

• 2 12 kg beef stew meat, diced small
• 6 bay leaves
• 1 kg carrot, peeled & diced
• 1 kg onion, diced
• 8 stalks celery, diced
• water, to 16 L
• 2 cups beef bouillon powder
• 2 tablespoons clubhouse italiano seasoning, to taste
• 3 kg spaghetti, broken
• 1 tablespoon basil, to taste
• 14 cup minced garlic

1. Simmer beef with bay leaves until almost tender, about 1 hour.
2. Saute onions, carrots, celery if using, in a small amount of oil.
3. Add to beef.
4. Bring to a boil, reduce heat, season with bouillon powder, Italiano seasoning and garlic.
5. Add pasta and simmer until spaghetti is tender.
6. Remove bay leaves and serve.

meat, bay leaves, carrot, onion, stalks celery, water, beef bouillon powder, clubhouse italiano seasoning, basil, garlic

Taken from www.food.com/recipe/beef-noodle-soup-16-l-414538 (may not work)