Date Posted: 1/15/2006
2# ground beef or chuck
2 large cans tomatoes - whole or diced
1 large can tomato juice
6-8 chopped carrots
6-8 chopped celery stalks
2 chopped onions
6-8 chopped peeled potatoes
1 large can pork & beans (drained or rinsed]
12 oz packaged egg noodles
Brown the meat with onions in a large soup pot. Drain grease from meat/onion mixture.
Add tomato juice & canned tomatoes. Bring to a boil. Then add carrots, potatoes & celery. Simmer on a low boil.
Simmer on low until vegetables are tender.
15-20 minutes prior to serving, add in the drained beans & the uncooked noodles. If the soup is too thick, add either more tomato juice or some water.
[I add 2-3 cups of water, as the noodles absorb so much of the soup stock. The soup should be thick & hearty, but edible with a spoon. Also, you can cut the recipe in half and still have plenty for 6 people.]
This is from my husband's great-great Grandma Mathilda Meinert (born 1815 Holstein, Germany).